Black Eyed Pea Skillet Dinner
Transform your weeknight meals with this hearty and flavorful Black Eyed Pea Skillet Dinner, a one-pan recipe that’s packed with plant-based goodness. Featuring tender black-eyed peas, vibrant red bell peppers, nutrient-rich spinach, and a medley of warm spices like smoked paprika and cumin, this dish is a celebration of bold, comforting flavors. Simmered in a rich tomato and vegetable broth base, it’s both satisfying and wholesome, ready in just 40 minutes. A squeeze of fresh lemon juice adds a bright finish, while optional parsley garnish brings a pop of freshness. Perfect as a stand-alone vegetarian dinner or paired with crusty bread, this skillet meal is an easy, delicious way to make your kitchen the star of the night.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 whole yellow onion, diced
- 3 whole garlic cloves, minced
- 1 whole red bell pepper, diced
- 3 cups black-eyed peas, cooked or canned (drained and rinsed)
- 1 14.5-ounce can diced tomatoes, canned (with juices)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 0.25 teaspoons cayenne pepper (optional, for heat)
- 1 cup vegetable broth
- 2 cups baby spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 whole lemon (for juice)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced red bell pepper and cook for 3–4 minutes until the pepper softens slightly.
Stir in the cooked or canned black-eyed peas, diced tomatoes (with juices), smoked paprika, ground cumin, dried thyme, and cayenne pepper (if using). Mix everything well.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Reduce the heat to low and let it simmer, uncovered, for 10 minutes to allow the flavors to meld together.
Stir in the baby spinach and cook for 2–3 minutes until wilted.
Season with salt and black pepper to taste.
Squeeze the fresh lemon juice over the skillet and give it a final stir.
Serve warm, garnished with chopped parsley, if desired. This dish pairs well with crusty bread or on its own as a comforting meal.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3949 mg | 172% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 56.5 g | 202% | |
| Total Sugars | 50.6 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3690 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
