Description
This Greek Style Slow Cooker Black-Eyed Peas recipe offers a hearty, flavorful dish combining tender black-eyed peas with vibrant vegetables and classic Mediterranean seasonings. Slow-cooked to perfection, this dish features a blend of tomatoes, oregano, smoked paprika, and olive oil, garnished with fresh parsley, feta cheese, and a squeeze of lemon for a bright finish. Perfect as a comforting main or side, it embodies the wholesome, rustic flavors of Greek cuisine.
Ingredients
Scale
Main Ingredients
- 2 cups dried black-eyed peas, rinsed and picked over
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1/3 cup extra virgin olive oil
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin (optional)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
Garnishes
- Chopped fresh parsley
- Crumbled feta cheese (optional)
- Lemon wedges
Instructions
- Prepare and load slow cooker: Place rinsed and picked over black-eyed peas, finely chopped onion, minced garlic, diced carrots, and diced red bell pepper into the slow cooker, ensuring even distribution.
- Combine all remaining components: Add the can of diced tomatoes with their juices, tomato paste, vegetable broth, extra virgin olive oil, dried oregano, smoked paprika, ground cumin if using, bay leaf, salt, and freshly ground black pepper. Stir well to thoroughly combine all ingredients.
- Cook on low heat: Cover the slow cooker and set it on low. Allow the mixture to cook for 6 to 7 hours, or until the black-eyed peas are tender and the flavors have melded beautifully.
- Finish and season: Once cooking is complete, remove the bay leaf. Taste the peas and adjust seasoning with additional salt and pepper if needed to suit your preference.
- Plate and serve: Scoop the black-eyed peas into serving bowls. Garnish generously with chopped fresh parsley, crumbled feta cheese if desired, and lemon wedges on the side. Serve immediately to enjoy the fresh, vibrant flavors.
Notes
- Soaking the black-eyed peas overnight can reduce cooking time and improve digestibility.
- If you prefer a thicker consistency, cook uncovered for the last 30 minutes to allow some liquid to evaporate.
- Feta cheese is optional but adds a lovely salty tang that complements the dish.
- This recipe is naturally vegetarian and can easily be made vegan by omitting the feta cheese.
- Leftovers keep well in the refrigerator for up to 3 days and also freeze nicely for up to 2 months.
