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

A comforting Mediterranean dish with tender peas, aromatic vegetables, and traditional Greek herbs.

# What You 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 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, omit for vegan option
17 - Lemon wedges

# How-To Steps:

01 - Place black-eyed peas, onion, garlic, carrots, and red bell pepper into the slow cooker.
02 - Add diced tomatoes with juices, tomato paste, vegetable broth, olive oil, oregano, paprika, cumin if using, bay leaf, salt, and pepper. Stir thoroughly to combine all ingredients.
03 - Cover and cook on low for 6 to 7 hours, until black-eyed peas are tender and flavors are fully developed.
04 - Remove 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 throw everything in at once and let time do the heavy lifting, leaving you free to do literally anything else.
  • The flavors taste like they've been simmering for days even though you've only got a few hours invested.
  • It's hearty enough to feel like real food but light enough that you won't feel weighed down afterward.
02 -
  • Don't skip the rinsing and picking step with the peas; I learned this the hard way and spent a dinner party apologizing.
  • If your slow cooker runs hot, check the peas at the five-hour mark because nothing's worse than mushy legumes.
  • The flavor deepens overnight, so this tastes even better as leftovers the next day.
03 -
  • If you want a thicker stew, remove the lid during the final thirty minutes of cooking to let some liquid evaporate naturally.
  • The tomato paste should be stirred in with the broth before adding it so it doesn't clump; this small step makes a noticeable difference.
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