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

Hearty Mediterranean black-eyed peas with tomatoes and aromatic herbs slow-cooked to 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 oz) diced tomatoes, undrained
07 - 2 tablespoons tomato paste

→ Liquids

08 - 4 cups vegetable broth
09 - ⅓ cup extra virgin olive oil

→ Herbs & Spices

10 - 2 teaspoons dried oregano
11 - 1 teaspoon smoked paprika
12 - ½ 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 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 if using, bay leaf, salt, and pepper. Stir thoroughly to combine all ingredients
03 - Cover and cook on low for 6 to 7 hours, or until the black-eyed peas are tender and the 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 Hints:

01 -
  • Minimal prep work means you're actually done in 15 minutes, leaving the slow cooker to do the heavy lifting while you get on with your day.
  • The olive oil and tomatoes create this naturally rich sauce that makes you feel fancy without any fuss.
  • It's endlessly forgiving, vegan or not, and tastes even better the next day when the flavors deepen.
02 -
  • Don't skip rinsing and picking through the dried peas, because finding a small stone in your teeth mid-chew is a memory you don't want.
  • The flavor development that happens in hours 5 through 7 is where the magic lives, so resist the urge to cook it on high and get it done faster.
03 -
  • Don't bother with the fancy peas if you can get good quality ones, but the olive oil and oregano are places where quality actually shows in the final dish.
  • Make a double batch and freeze the extras, because this tastes even better after a few days and future you will be grateful.
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