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

Tender legumes simmered with Mediterranean vegetables and aromatic herbs in a rich tomato 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
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 black-eyed peas, chopped onion, minced garlic, diced carrots, and diced 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 setting for 6 to 7 hours, until black-eyed peas are tender and flavors are fully developed.
04 - Remove bay leaf from the slow cooker. Taste the stew and adjust salt and pepper as needed.
05 - Transfer to serving bowls and garnish with chopped fresh parsley, crumbled feta cheese if desired, and fresh lemon wedges.

# Additional Tips::

01 -
  • It practically cooks itself while you go about your day, filling your home with the most incredible aroma.
  • The black-eyed peas become so creamy and tender that even skeptics become fans.
  • You'll have enough to feed a crowd or enjoy throughout the week without much fuss.
02 -
  • Don't skip rinsing the dried peas, as grit can hide among them and crunch unexpectedly in someone's spoon.
  • If you accidentally cook them too long and they start falling apart, that's actually okay because they'll create a naturally thicker, creamier stew.
03 -
  • Use the best olive oil you can afford since it's a starring ingredient, not just cooking fat.
  • If your slow cooker runs hot, check the peas around the 5.5 hour mark to avoid overcooking them into mush.
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