This one is adapted from a recipe in Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day, and one I used to make all the time when we could have gluten & dairy. I served it with saffron orzo with romano cheese mixed in. i now serve it with brown rice or quinoa. The original recipe called for Black Eyed Peas, but we like black beans better, and usually serve it with Black Eyed Peas only on New Years.
- 1 Medium onion, chopped
- 1 TBS vegetable oil
- 10 ounces fresh spinach, rinsed, stemmed, and coarsely chopped (or just use a bit more baby spinach)
- 3 cups drained cooked black beans/black eyed peas (2 16 oz cans or one BIG can)
- ground black pepper to taste
- a pinch of cayenne or crushed red pepper flakes
In a large skillet, saute the onions in the oil for a few minutes, until soft. Add the spinach to the skillet. Stir for a minute or two until it wilts. Add the black eyed peas, black pepper, and cayenne. Bring to a simmer over medium heat.
Serve right away or cover and keep warm on low heat.