Greek Slow Cooker Black-Eyed Peas (Printable)

Hearty Mediterranean black-eyed peas slowly simmered with tomatoes, herbs, and olive oil for a comforting, flavorful meal.

# Components:

→ 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
13 - 1 bay leaf
14 - Salt and freshly ground black pepper to taste

→ Garnish

15 - Chopped fresh parsley
16 - Lemon wedges

# Method:

01 - Place the black-eyed peas, chopped onion, minced garlic, diced carrots, and diced red bell pepper into the slow cooker.
02 - Add the diced tomatoes with their 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 fully developed.
04 - Remove the bay leaf. Taste and adjust salt and pepper as needed.
05 - Serve hot, garnished with chopped fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • It practically cooks itself while you live your day, filling your home with the kind of smell that makes everyone ask what's for dinner.
  • Six servings means leftovers that taste even better the next day when the flavors get to know each other.
  • Vegan or vegetarian, gluten-free without effort, and somehow fancy enough for guests despite being ridiculously easy.
02 -
  • If your slow cooker runs hot, six hours might be too long and you'll end up with mushy peas instead of tender ones, so check after five and a half and adjust your timing for next time.
  • The olive oil isn't a background player, it's essential for flavor and richness, so don't reduce it thinking you're being healthy, it's what makes this taste Greek and not just like beans in broth.
03 -
  • Don't open the slow cooker lid constantly out of curiosity, it extends cooking time and breaks the gentle spell of low heat, so trust the process and check only when the time says you should.
  • Make this on a day when you can do your prep work slowly, because there's something meditative about chopping vegetables with intention when you know they're going somewhere good.
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