Black-Eyed Peas with Spinach

These black-eyed peas with spinach are considered to be a good luck food and are a New Year’s tradition in the South. The combination of beans onion, tomato, and spinach is so surprisingly delicious that any additional good fortune seems like an added bonus.

Black-Eyed Peas with Spinach

We were skeptical about this health-sounding, if not quite traditional approach, to the South’s New Year’s good-luck charm of black-eyed peas. But after one taste of this warm soupy salad of sorts, we say forget the luck. Just pass more of these peas, please. Originally published December 25, 2012.Renee Schettler Rossi

Black-Eyed Peas with Spinach

  • Quick Glance
  • 20 M
  • 2 H
  • Serves 4 to 6
4/5 - 1 reviews
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Ingredients

  • 1 small onion, diced
  • 1 teaspoon salt, plus more to taste
  • 2 small tomatoes, diced
  • A handful chopped flat-leaf parsley leaves
  • A couple lemons, cut into quarters
  • 1 1/2 cups black-eyed peas, soaked overnight
  • 6 cups firmly packed spinach leaves
  • Extra-virgin olive oil, to serve

Directions

  • 1. Place the onion in a small bowl, add enough cold water to cover, and sprinkle with the salt. Let stand for about 30 minutes or so. Rinse and drain well, squeezing out the excess water with your hands, and place the onion in a small serving dish. Place the tomatoes, parsley, and lemons in separate small dishes.
  • 2. Meanwhile, rinse the soaked peas and place them in a large saucepan. Add enough cold water to cover by an inch or two and bring to a boil. Skim any scum from the surface with a slotted spoon. Drain the peas, return them to the pan, and cover with cold water. Bring to a boil again, decrease the heat slightly, and cook, uncovered, for 1 to 1 1/2 hours, until the peas are soft but not mushy. You want the water level to always remain just above the peas; if the water evaporates, add extra hot water as necessary.
  • 3. Toward the very end of the cooking time, season the peas with salt. Tear the spinach into bite-size pieces, toss them into the pan, and cook just until the spinach wilts, another 3 to 5 minutes.
  • 4. Using a slotted spoon, divvy the peas and spinach among individual bowls, including just a spoonful or so of the cooking liquid. Place the onion, tomatoes, parsley, and lemons, along with the salt, pepper, and the olive oil, on the table and pass them separately so each person can dress their peas and spinach as desired.


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