Greek-Style Slow Cooker Black-Eyed Peas (Printer-Friendly)

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

# 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
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 Cook:

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 for 6 to 7 hours, 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 cheese if desired, and lemon wedges.

# Expert Advice:

01 -
  • Six hours of hands-off cooking while your home fills with the most comforting Mediterranean aromas imaginable.
  • It's naturally vegetarian, vegan-friendly, and gluten-free, so everyone at your table gets to enjoy it without compromise.
  • The black-eyed peas become creamy and tender without falling apart, absorbing all those olive oil and herb flavors until they taste like pure comfort.
02 -
  • Don't rinse canned tomatoes, as their juices are part of your braising liquid and they carry flavor you'll want in the final dish.
  • If your slow cooker runs hot, start checking the peas around the five-hour mark because overcooked peas turn mushy and lose their character.
03 -
  • Toast your cumin seeds in a dry pan for thirty seconds before grinding them if you're using whole seeds, as this blooms the flavor and makes a noticeable difference in the final taste.
  • Save a ladle of the cooking broth before serving because you can thin out leftovers with it the next day when the broth thickens overnight in the refrigerator.
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