Greek Style Slow Cooker Black-Eyed Peas (Print Version)

Hearty Mediterranean peas with tomatoes, herbs, and aromatic spices slow-cooked to tender perfection.

# 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 Make It:

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 juices, tomato paste, vegetable broth, olive oil, dried oregano, smoked paprika, cumin if using, bay leaf, salt, and pepper. Stir thoroughly 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 have fully developed.
04 - Remove the bay leaf from the slow cooker. Taste the dish and adjust salt and pepper as needed.
05 - Serve hot, garnished with chopped fresh parsley, crumbled feta cheese if desired, and lemon wedges.

# Additional Tips::

01 -
  • It practically cooks itself while you go about your day, with zero babysitting required.
  • The flavor deepens and mellows in ways that make it taste like you've been stirring a pot for hours, even though you haven't.
  • It's naturally plant-based, budget-friendly, and stretches easily if unexpected guests show up.
02 -
  • Never skip rinsing the dried peas, as you'll avoid gritty surprises and some of the compounds that cause digestive upset.
  • If you find yourself with a soup-like consistency and wanted something thicker, removing the lid in the final 30 minutes will concentrate everything beautifully without drying it out.
03 -
  • Buy your black-eyed peas from somewhere with good turnover—older dried legumes take longer to soften and sometimes never fully do.
  • Toast your dried oregano gently in a dry pan before adding it if you really want to wake up that flavor, though it's entirely optional.
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