Greek Style Slow Cooker Black-Eyed Peas (Printable)

Hearty Mediterranean black-eyed peas with tomatoes, herbs, and spices slow-cooked to perfection.

# Components:

→ 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, optional
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

# Method:

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

# Expert Advice:

01 -
  • You dump everything in the slow cooker and walk away, letting the Mediterranean flavors do the heavy lifting while you live your day.
  • It's naturally vegan and gluten-free without tasting like a compromise, just honest and deeply satisfying food.
  • The leftovers taste even better the next day, making it the kind of dish that rewards meal prep without any fussing.
02 -
  • Don't skip rinsing the dried peas or picking through them, because finding a stone in your teeth is a memory you'll never want to make.
  • If your peas seem to be taking longer than six hours, it might be because they were stored for a while and older legumes take longer to soften, so a little extra time is completely normal.
  • The olive oil isn't a finishing touch, it's part of the cooking process and builds the creamy texture the beans develop as they break down.
03 -
  • Use a slow cooker that heats evenly and check your peas around the five-hour mark if your model tends to cook hot, because tender is perfect but mushy is the moment you've gone too far.
  • If you forget to pick through your peas properly, lay them out on a white plate and scan carefully before rinsing, it takes two minutes and saves you completely.
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