Greek Style Slow Cooker Black-Eyed Peas (Printable)

Hearty Mediterranean black-eyed peas with tomatoes and aromatic herbs, slowly cooked to tender perfection.

# What You'll Need:

→ 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 (14.5 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 (omit for vegan option)
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 setting for 6 to 7 hours, or until the black-eyed peas are tender and the flavors have melded together.
04 - Remove and discard the bay leaf. Taste the dish and adjust salt and pepper seasoning as needed.
05 - Serve hot, garnished with chopped parsley, crumbled feta cheese if desired, and lemon wedges on the side.

# Expert Advice:

01 -
  • The slow cooker does absolutely all the heavy lifting while you go about your day
  • Something magical happens when olive oil and tomatoes simmer for hours together
  • It is the kind of humble food that makes people ask for seconds without realizing how simple it was
02 -
  • Dried black-eyed peas do not require soaking before going into the slow cooker, which saves you hours of planning ahead.
  • The stew will continue to thicken as it cools, so do not worry if it seems slightly soupy when you first turn off the cooker.
  • Leftdoors honestly taste even better the next day as the flavors have more time to meld together.
03 -
  • For a thicker consistency, remove the lid during the last 30 minutes of cooking and let some liquid evaporate.
  • Use the best olive oil you can afford since the flavor really comes through in this simple dish.
Go Back