Greek Style Slow Cooker Black-Eyed Peas (Printable)

Hearty black-eyed peas simmered with tomatoes and Mediterranean spices in your slow cooker for an effortless comforting 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 - 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, optional
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

# Directions:

01 - Place black-eyed peas, chopped onion, minced garlic, diced carrots, and diced red bell pepper into the slow cooker.
02 - Add 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 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 salt and pepper as needed.
05 - Transfer to serving bowls and garnish with fresh parsley, optional feta cheese, and lemon wedges. Serve immediately.

# Expert Advice:

01 -
  • Minimal prep work with the convenience of a slow cooker.
  • Naturally vegetarian, vegan, and gluten-free.
  • Deeply savory flavor profile thanks to smoked paprika and oregano.
  • Rich in plant-based protein and dietary fiber.
02 -
  • Always check ingredient labels on vegetable broth or canned tomatoes for hidden allergens like gluten or soy.
  • Feta cheese adds a significant tangy note; if using, contains dairy.
  • Dried black-eyed peas do not require pre-soaking, but always pick them over for any small debris before rinsing.
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