Save Greek-Style Slow Cooker Black-Eyed Peas are a Mediterranean-inspired staple, offering a hearty and comforting meal that is as nutritious as it is flavorful. This dish brings together tender black-eyed peas with a rich blend of tomatoes, extra virgin olive oil, and aromatic herbs, all slowly simmered to perfection in a crockpot.
Save By allowing the legumes to cook slowly with diced carrots and red bell peppers, the stew develops a natural sweetness that perfectly complements the earthy notes of the cumin and bay leaf. It is a foolproof way to bring the warm flavors of Greece into your kitchen with very little effort.
Ingredients
- Legumes: 2 cups (about 400 g) dried black-eyed peas, rinsed and picked over
- Vegetables: 1 large onion, finely chopped; 3 cloves garlic, minced; 2 carrots, diced; 1 red bell pepper, diced; 1 can (400 g) diced tomatoes, undrained; 2 tablespoons tomato paste
- Liquids: 4 cups (1 liter) vegetable broth; 1/3 cup (80 ml) extra virgin olive oil
- Herbs & Spices: 2 teaspoons dried oregano; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin (optional); 1 bay leaf; salt and freshly ground black pepper, to taste
- Garnish: Chopped fresh parsley, crumbled feta cheese (omit for vegan option), and lemon wedges
Instructions
- Step 1
- Place the black-eyed peas, onion, garlic, carrots, and red bell pepper into the slow cooker.
- Step 2
- Add the diced tomatoes (with juices), tomato paste, vegetable broth, olive oil, oregano, paprika, cumin (if using), bay leaf, salt, and pepper. Stir to combine.
- Step 3
- Cover and cook on low for 6–7 hours, or until the black-eyed peas are tender and the flavors are well developed.
- Step 4
- Remove the bay leaf. Taste and adjust salt and pepper as needed.
- Step 5
- Serve hot, garnished with chopped parsley, crumbled feta (if desired), and lemon wedges.
Zusatztipps für die Zubereitung
To achieve a thicker, more stew-like consistency, simply remove the slow cooker lid during the final 30 minutes of the cooking time. This allows excess moisture to evaporate, concentrating the delicious Mediterranean flavors.
Varianten und Anpassungen
For an extra boost of nutrition, stir in a few handfuls of fresh spinach or chopped kale during the last 30 minutes of cooking. If you are following a strict vegan diet, ensure you omit the feta cheese garnish or use a plant-based alternative.
Serviervorschläge
Serve this hearty dish alongside crusty bread to soak up the flavorful broth, or spoon it over a bed of fluffy rice. For a complete experience, pair it with a crisp Sauvignon Blanc or a traditional Greek Assyrtiko wine.
Save This Greek-Style Slow Cooker Black-Eyed Peas recipe is a perfect example of how simple ingredients can transform into a sophisticated, soul-warming meal that is perfect for any day of the week.
Recipe FAQ
- → Do I need to soak the black-eyed peas before cooking?
No soaking required! The slow cooker method works directly with dried black-eyed peas. They'll become perfectly tender during the 6-hour cooking time while absorbing all the Mediterranean flavors.
- → Can I make this on the stovetop instead?
Yes. Simmer soaked peas on low heat for 1.5-2 hours until tender. You may need to add more liquid as it evaporates faster than in a slow cooker.
- → What can I serve with these black-eyed peas?
They're delicious with crusty bread for dipping, over steamed rice, or alongside a crisp green salad. The stew consistency makes them a complete meal on their own too.
- → How long do leftovers keep?
Store in an airtight container in the refrigerator for up to 5 days. The flavors continue to develop and taste even better the next day. Reheat gently on the stovetop.
- → Can I freeze this dish?
Absolutely. Portion cooled leftovers into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → Is smoked paprika necessary?
Regular paprika works too, but smoked adds a wonderful depth that complements the Mediterranean flavors. If unavailable, increase the cumin slightly or add a pinch of smoked salt.