Greek Style Black-Eyed Peas (Print View)

Hearty Mediterranean black-eyed peas simmered slowly with tomatoes and aromatic herbs

# 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
13 - 1 bay leaf
14 - Salt and freshly ground black pepper to taste

→ Garnish

15 - Chopped fresh parsley
16 - Crumbled feta cheese
17 - Lemon wedges

# Directions:

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, 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 black-eyed peas are tender and flavors are well developed.
04 - Remove bay leaf. Taste and adjust salt and pepper as needed.
05 - Ladle into bowls and garnish with chopped parsley, crumbled feta cheese if desired, and lemon wedges.

# Expert Advice:

01 -
  • It practically cooks itself while you go about your day, filling your kitchen with aromas that make people ask what's for dinner the moment they walk in.
  • Black-eyed peas become creamy and tender without losing their shape, creating a naturally hearty texture that feels more indulgent than it actually is.
  • The olive oil and oregano combination tastes expensive and restaurant-quality, but you're using pantry staples that cost almost nothing.
02 -
  • Don't skip rinsing the dried peas, because I learned this the hard way when I found a tiny stone hiding in the middle of a spoonful and nearly cracked a tooth, a moment that taught me to respect the process.
  • If your peas are still firm after six hours, they might be older stock, so give them another hour rather than cranking up the heat, which can cause them to burst.
03 -
  • Use the best olive oil you can afford because it's a major flavor player here, and the difference between good and mediocre oil is noticeable in every spoonful.
  • Resist adding water if the mixture looks too wet at the start, because the slow cooker doesn't evaporate liquid the way stovetop cooking does, and you'll end up with perfect consistency if you trust the process.
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