Greek-Style Slow Cooker Black-Eyed Peas (Print)

Hearty Mediterranean black-eyed peas slow-cooked with tomatoes and aromatic herbs for a comforting, plant-based meal.

# Ingredients:

→ Legumes

01 - 2 cups dried black-eyed peas, rinsed and picked over

→ Vegetables

02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2 carrots, diced
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes, undrained
07 - 2 tablespoons tomato paste

→ Liquids

08 - 4 cups vegetable broth
09 - 1/3 cup extra virgin olive oil

→ Herbs & Spices

10 - 2 teaspoons dried oregano
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground cumin
13 - 1 bay leaf
14 - Salt and freshly ground black pepper to taste

→ Garnish

15 - Chopped fresh parsley
16 - Crumbled feta cheese, optional
17 - Lemon wedges

# Directions:

01 - Place the black-eyed peas, onion, garlic, carrots, and red bell pepper into the slow cooker.
02 - Add the diced tomatoes with juices, tomato paste, vegetable broth, olive oil, oregano, paprika, cumin, bay leaf, salt, and pepper. Stir thoroughly to combine all ingredients.
03 - Cover and cook on low for 6 to 7 hours, until the black-eyed peas are tender and flavors are well developed.
04 - Remove the bay leaf. Taste and adjust salt and pepper as needed.
05 - Serve hot, garnished with chopped parsley, crumbled feta if desired, and lemon wedges.

# Expert Tips:

01 -
  • The slow cooker does nearly all the work while you go about your day, and the payoff is a rich, deeply flavored stew that tastes like you've been fussing over it for hours.
  • It's naturally vegan and gluten-free without any special tricks, so it works for almost anyone at your table without needing separate versions.
  • Black-eyed peas become creamy and tender without falling apart, creating a comforting texture that feels warm in your mouth and warming in your belly.
02 -
  • Don't skip the rinsing and picking step on your dried peas, because I learned the hard way that a hidden stone in your teeth mid-bite is a memory that lingers far longer than the deliciousness of the dish.
  • If your slow cooker runs hot, check the peas at five hours because some models cook faster than others, and mushy peas that fall apart lose what makes them special.
03 -
  • If your slow cooker doesn't have a low setting you trust, cook on the lowest heat available, checking around the five-hour mark because slow cookers vary wildly in temperature, and you'd rather catch it early than face disappointment.
  • Make this on a Sunday and you'll have lunch for most of the week, and it actually tastes better the next day once all the flavors have settled and become even more integrated and harmonious.
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