Greek Slow Cooker Black-Eyed Peas (Printable)

Tender black-eyed peas slow-cooked with vegetables in a Mediterranean tomato and herb broth.

# 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, optional
17 - Lemon wedges

# How to make it:

01 - Place the black-eyed peas, onion, garlic, carrots, and red bell pepper into the slow cooker.
02 - Add the diced tomatoes with their juices, tomato paste, vegetable broth, olive oil, oregano, paprika, cumin if using, bay leaf, salt, and pepper. Stir well to combine all ingredients.
03 - Cover and cook on low heat for 6 to 7 hours, or until the black-eyed peas are tender and flavors are fully developed.
04 - Remove the bay leaf. Taste the dish and adjust salt and pepper seasoning as needed.
05 - Transfer to serving bowls and top with chopped parsley, crumbled feta cheese if desired, and lemon wedges.

# Expert suggestions:

01 -
  • It's the kind of dish that fills your kitchen with the smell of comfort before you even taste it.
  • Once everything's in the pot, you're free to live your day while dinner essentially makes itself.
  • Black-eyed peas become so tender they're almost creamy, and the olive oil ties everything into something greater than the sum of its parts.
02 -
  • If you skip rinsing the peas, grit will hide in the bottom of your pot and find its way into a spoonful—rinse them properly under cold water, rubbing them between your hands.
  • The last thirty minutes with the lid off makes a difference if you want a thicker stew; leave it on if you prefer something brothier that begs for crusty bread.
03 -
  • If you're short on time, you can cook this on high for three to four hours, but low and slow really does develop the flavors more completely.
  • Keep the lid on unless you're specifically trying to thicken the broth—every time you lift it, you're letting steam escape and adding time to the cooking process.
Return