Greek Slow Cooker Black-Eyed Peas (Printable)

Hearty Mediterranean-inspired black-eyed peas slow-cooked with tomatoes, olive oil, and aromatic herbs for maximum flavor.

# 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 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
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 heat 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, and lemon wedges.

# Expert Tips:

01 -
  • You can prep everything in 15 minutes and then let your slow cooker do the thinking for the next six hours.
  • It tastes even better the next day, which means you get a built-in bonus meal without any extra work.
  • The combination of olive oil, oregano, and smoked paprika creates a depth of flavor that makes your kitchen smell like you've been cooking for hours.
02 -
  • Do not skip rinsing and picking through the dried peas, because the one time you think you can skip this step is when you'll bite down on a stone.
  • If your slow cooker runs hot, six hours might be too long and your peas could become mushy, so start checking at five and a half hours.
  • The flavor deepens significantly as the stew cools and sits, so this is genuinely better made a day ahead if you have the time.
03 -
  • Use a slow cooker that you know runs at an even temperature, because some run hot and will cook your peas too quickly, making them grainy instead of creamy.
  • The quality of your olive oil genuinely matters here because it's not being cooked down to nothing, it's a starring ingredient that shapes the entire flavor profile.
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