Greek Slow Cooker Black-Eyed Peas (Print Version)

Hearty Mediterranean black-eyed peas with tomatoes, oregano, and olive oil. Tender, flavorful, and effortlessly comforting.

# What You'll 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, optional
13 - 1 bay leaf
14 - Salt and freshly ground black pepper to taste

→ Garnish

15 - Chopped fresh parsley
16 - Crumbled feta cheese, omit for vegan option
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 if using, bay leaf, salt, and pepper. Stir thoroughly to combine all elements.
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 salt and pepper as needed.
05 - Serve hot, topped with chopped parsley, crumbled feta cheese if desired, and lemon wedges.

# Expert Tips:

01 -
  • It practically cooks itself in the slow cooker while you go about your day, filling your kitchen with the most inviting Mediterranean aroma.
  • Black-eyed peas are naturally protein-packed and humble, yet with oregano and olive oil they transform into something elegant enough to impress without fussing.
02 -
  • Don't skip picking over the dried peas—it takes five minutes and prevents biting down on something hard when you're not expecting it.
  • If you want a thicker stew instead of a brothier one, remove the lid in the final 30 minutes so some liquid can evaporate and concentrate the flavors.
03 -
  • Use vegetable broth you actually like drinking—it becomes the soul of this dish, so cheap broth will taste cheap in the final bowl.
  • Don't be timid with the olive oil; the fat carries the oregano and paprika flavors and makes each spoonful taste richer and more intentional.
Go Back