Black Eyed Peas and Vegetables Skillet

A one-pan skillet meal is the kind of recipe that brings together ease, comfort, and nutrition with minimal fuss. This One-Pan Black Eyed Peas and Vegetables Skillet is the perfect example of how simple plant-based ingredients can transform into a hearty, filling, and deeply satisfying dinner—without demanding hours of work in the kitchen.

If you’re managing a busy evening, planning a meal-prep session, or simply craving a warm and nourishing dish, this recipe meets every need. Black eyed peas are high in protein and fiber, while the mix of colorful vegetables adds texture, freshness, and vital nutrients. Everything cooks together in a single skillet, making cleanup quick and stress-free.

This dish is incredibly versatile, too. Serve it over rice, quinoa, couscous, farro, or even alongside warm fresh bread. Whether you want a fully plant-based entrée or a hearty side to complement other dishes, this skillet recipe delivers comfort and flavor every time.

Let’s explore how to make this easy and delicious one-pan meal your new weeknight favorite.

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Ingredients

Black Eyed Peas Base

• 2 cups dried black eyed peas (or 3 cans, drained and rinsed)

• 6 cups water or vegetable broth (if cooking dried peas)

• 1 teaspoon salt

• 1 bay leaf

Vegetables and Aromatics

• 2 tablespoons olive oil

• 1 large onion, chopped

• 3 garlic cloves, minced

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 2 medium carrots, diced

• 2 celery stalks, sliced

• 1 medium zucchini, chopped

• 1 tomato, diced

• 1 teaspoon smoked paprika

• 1 teaspoon cumin

• ½ teaspoon chili powder

• ½ teaspoon dried thyme or oregano

• ½ teaspoon black pepper

• Additional salt to taste

Optional Add-Ins and Garnishes

• Fresh parsley or cilantro, chopped

• Lemon or lime wedges

• Red pepper flakes for extra heat

• Optional sides: rice, quinoa, couscous, bread

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Preparing the Black Eyed Peas

This recipe works beautifully with both canned and dried black eyed peas. If you choose the dried option, a little prep is needed, but the flavor and texture payoff is worth it.

Rinse the dried peas thoroughly and remove any debris. Soak them for at least 4 hours or overnight to help soften them and reduce cooking time. After soaking, drain and rinse them again.

Place the soaked peas in a pot along with 6 cups of fresh water or vegetable broth, the bay leaf, and a teaspoon of salt. Bring to a boil, then reduce the heat and cook gently for about 45–60 minutes, or until tender but not mushy. Drain and remove the bay leaf.

If using canned peas, simply drain and rinse them—they’ll be ready to use immediately in the skillet.

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Starting the Skillet

Begin by heating olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3–4 minutes. Add the minced garlic and cook for another 1–2 minutes until fragrant, making sure not to burn it.

Now add the diced carrots and celery. These vegetables take slightly longer to cook, so giving them a head start helps create a tender, evenly cooked skillet meal. Cook for 4–5 minutes, stirring occasionally.

Next, stir in the chopped bell peppers and zucchini. Cook for an additional 5–7 minutes until the vegetables begin to soften and release their natural juices.

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Adding Spices and Tomatoes

When the vegetables are softened, sprinkle in the smoked paprika, cumin, chili powder, dried thyme or oregano, black pepper, and a bit more salt. Stir well to coat the vegetables evenly with the spices.

Add the diced tomato and continue cooking for 2–3 minutes. The tomato helps create moisture and adds a gentle acidity that balances the heartiness of the beans and veggies.

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Adding the Black Eyed Peas

Once the vegetables and spices are fragrant and well combined, add the cooked or canned black eyed peas to the skillet. Stir gently to avoid smashing the beans.

Cook everything together for 8–10 minutes, allowing the flavors to meld. If the mixture seems too dry, add 2–4 tablespoons of vegetable broth or water to achieve your desired consistency.

Taste and adjust seasonings, adding more salt, pepper, or spices according to your preference.

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Achieving the Perfect Texture

The beauty of this recipe is how adaptable the texture can be. You can keep the dish chunky and stew-like, or you can mash a portion of the peas against the side of the skillet to create a creamier consistency that coats the vegetables.

For a thicker result, simmer with the lid off. For a softer, more stew-like consistency, cover the skillet and let the steam work its magic.

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Serving the Skillet Meal

This one-pan black eyed peas and vegetable dish is extremely versatile when it comes to serving. Here are some delicious options:

• Serve over fluffy rice for a complete and comforting meal.

• Pair with quinoa for a protein-rich plant-based dinner.

• Enjoy with warm bread for scooping and dipping.

• Spoon onto a bed of greens—spinach, kale, or mixed greens—for a warm salad bowl.

• Combine with couscous or orzo for a Mediterranean-inspired twist.

Finish with a sprinkle of fresh parsley or cilantro, and add a squeeze of lemon or lime for brightness. A small drizzle of olive oil adds richness and depth.

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Tips for Success

• Prep ahead: Chop vegetables in advance to save time on busy evenings.

• Use broth for flavor: Vegetable broth deepens the flavor compared to water.

• Don’t skip the tomato: Even a small amount helps balance the earthy flavor of the peas.

• Add greens: Stir in spinach or kale in the last few minutes of cooking for extra nutrients.

• Meal prep friendly: This dish keeps well in the refrigerator for up to 4 days.

• Freeze for later: Freezable for up to 3 months in airtight containers.

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Nutritional Benefits

This skillet meal is loaded with nutrients, making it ideal for families and individuals who want to enjoy plant-based meals without sacrificing flavor.

High Protein and Fiber

Black eyed peas provide a balance of protein and fiber, supporting digestion, energy levels, and fullness.

Low Fat and Heart-Friendly

Naturally low in fat, the dish supports heart health while still being satisfying.

Packed with Vitamins

Bell peppers, carrots, celery, and zucchini offer vitamins A, C, and K, plus antioxidants that promote immune and skin health.

Mineral-Rich

Black eyed peas contain potassium, magnesium, and iron—important for muscles, nerve function, and oxygen transport.

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Variations

Spicy Skillet

Add chopped jalapeños, extra chili powder, or red pepper flakes for a kick.

Mediterranean Style

Stir in olives, artichokes, and fresh basil. Serve over couscous.

Creamy Version

Mix in a spoonful of tahini or plain yogurt (non-dairy if preferred) for creaminess.

Tex-Mex Inspired

Add corn, diced tomatoes with green chilies, and cilantro. Serve with warm tortillas.

Extra Veggie Boost

Add mushrooms, spinach, kale, cauliflower, or sweet potatoes for added bulk and nutrients.

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Frequently Asked Questions

Can I use canned black eyed peas?
Yes. They save time and work perfectly. Rinse and drain before adding to the skillet.

Can this recipe be made ahead of time?
Definitely. It stores well and reheats beautifully.

How long do leftovers last?
Up to 4 days in the refrigerator when stored properly.

Can I freeze it?
Yes, freeze for up to 3 months. Thaw overnight before reheating.

Is this recipe vegan?
Yes, it contains only plant-based ingredients.

What can I serve with this dish?
Rice, quinoa, couscous, farro, bread, roasted vegetables, or leafy greens.

How can I make it less spicy?
Omit chili powder or red pepper flakes.

Can I add protein?
Absolutely. Plant-based sausage, tofu, chickpeas, or lentils all work well.

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Why This Recipe Works

This recipe delivers an excellent balance of simplicity and flavor. The one-pan method keeps cleanup minimal while allowing the vegetables and spices to marry beautifully with the black eyed peas. The dish is hearty enough to serve as a main course yet adaptable enough to complement a variety of sides.

From a nutritional standpoint, the meal is wholesome, filling, and loaded with plant power. From a practical standpoint, it’s budget-friendly, time-saving, and perfect for meal prep.

Flavor, convenience, and nourishment—this skillet truly has it all.

Conclusion

This One-Pan Black Eyed Peas and Vegetables Skillet is the ultimate example of how simple ingredients can turn into a deeply comforting meal with little effort. Packed with vegetables, plant-based protein, and warm flavors, it’s ideal for busy nights when you want something hearty and nourishing without the hassle.

It’s flexible, fast, and forgiving—making it an excellent staple dish for families, meal preppers, and anyone who loves wholesome food cooked in a single pan. Serve it with rice, quinoa, bread, greens, or enjoy it on its own.

Once you experience how convenient and flavorful this skillet meal is, you’ll find yourself returning to it again and again for an effortless weeknight dinner that satisfies every craving.