Directions

Part One
1. Place the black-eyed peas, onions, carrots and bay leaves in a large pot. Cover with about three inches of water (you’ll need about 2 quarts). Put the pot over high heat, bring to a simmer, then turn the burner to medium-low and continue to cook until the beans are tender, about 1 hour. When beans are done, remove about one cup of the cooking liquid. Remove the bay leaves and discard.
Part Two
1. In a separate sauté pan heat olive oil over medium heat. Add the garlic, onion and red pepper and sauté for about 3 minutes.
2. Add the cumin, smoked paprika, red pepper flakes and black pepper to onion mixture and stir to combine. Add the can of diced tomatoes.
Part Three
1. Add this mixture back to pan of black-eyed peas along with the spinach and cook to heat through. Simmer, uncovered, for about 5 minutes to slightly thicken. Serve with cooked brown rice.

Per serving (1 cup): 141 calories, 2g fat, 25g carbohydrates, 5g protein, 
192mg sodium, 5g fiber