Greek Slow Cooker Black-Eyed Peas (Print Version)

Tender black-eyed peas slowly simmered with Mediterranean vegetables and aromatic herbs create this hearty, comforting dish.

# Ingredient List:

→ 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 - 14 ounces canned 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, optional
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, bay leaf, salt, and pepper. Stir thoroughly to combine all ingredients.
03 - Cover and cook on low setting for 6 to 7 hours until black-eyed peas are tender and flavors are fully developed.
04 - Remove bay leaf. Taste and adjust seasoning with additional salt and pepper as needed.
05 - Serve hot, topped with chopped fresh parsley, crumbled feta cheese if desired, and lemon wedges on the side.

# Helpful Tips:

01 -
  • It tastes like you've been cooking all day, but you've barely lifted a finger.
  • Black-eyed peas become impossibly tender and absorb every flavor you throw at them, creating that rare comfort food that also feels elegant.
  • Naturally vegan and gluten-free, meaning everyone at the table gets the same delicious meal without side conversations.
02 -
  • Don't rinse your peas and forget about picking them over—I once bit down on a tiny stone and learned this lesson the hard way. A quick minute of spreading them on a plate and looking them over saves your teeth and your dinner guests' confidence in you.
  • If you're worried about thickness, leaving the lid off for the last 30 minutes of cooking lets some liquid evaporate and concentrates the sauce beautifully. If you prefer it brothier, just skip that step.
03 -
  • If you forgot to soak your peas the night before, that's fine—dried peas cook beautifully in a slow cooker without pre-soaking, which is one of their greatest gifts.
  • Quality olive oil is non-negotiable here because it's not hidden in cooking; taste it in every bite. Reach for something you'd drizzle on bread.
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