Turn a couple of cans of black-eyed peas into a hearty Greek-style dinner with tender vegetables, warm spices, and a bright finish of citrus and parsley—all in one pot.

My Greek-Style Take on a Pantry Dinner

I use canned black-eyed peas and tomatoes to get this hearty Greek-style stew started without soaking or cooking dried beans first. Everything simmers in one pot with vegetables and warm spices, then I finish it with citrus, fresh parsley, and a generous drizzle of olive oil. Even the meat lovers in my life come back for more!

I love the Greek approach to cooking vegetables with plenty of good olive oil. Known as lathera, this family of dishes includes favorites like Greek green beans, where olive oil is an essential part of the flavor. In my opinion, there is hardly anything better.

Here, the oil gives richness to the tomato broth, while cumin, oregano, and paprika bring warmth. Don’t skip the squeeze of lemon or lime at the end—it brightens the beans and vegetables beautifully.

Add warm pita bread for dipping, or spoon the stew over rice. A couple of cans of beans go a long way toward a satisfying dinner.

What are Black-Eyed Peas?

Despite their name, black-eyed peas are beans! You may also see them called black-eyed beans, named for the distinctive dark spot on their pale skin. Their mild, slightly nutty flavor works beautifully with the tomatoes, herbs, and warm spices in this stew.

Have dried black-eyed peas on hand? See the preparation instructions below for cooking them before adding them to the stew.

Ingredients for Greek-Style Black-Eyed Peas

Start with canned beans and tomatoes, a few fresh vegetables, and pantry spices. Here’s what to look for and how each ingredient contributes to the stew.

• Black-eyed peas: Use two 15-ounce cans, drained and rinsed. They’re already cooked, so they can go straight into the tomato broth without soaking or a separate pot of boiling water.
• Extra virgin olive oil: You’ll use it to sauté the vegetables and drizzle over the finished stew. I use Early Harvest Greek extra virgin olive oil. That final drizzle adds richness you can taste, so choose an oil whose flavor you enjoy.
• Yellow onion and garlic: These go into the pot first to build the savory base. Let the onion turn translucent and the garlic become fragrant before adding the other vegetables.
• Green bell pepper and carrots: I like to chop the vegetables nice and small so they soften and soak up the flavors of the stew. You want a little of everything in each spoonful.
• Canned diced tomatoes: Use one 15-ounce can, including the juices. The tomatoes and 2 cups of water form the broth, so don’t drain the can.
• Bay leaf, cumin, oregano, and paprika: A dried bay leaf and oregano bring herbal flavor, while ground cumin adds earthy warmth. I use sweet paprika, with optional red pepper flakes for those who like a little heat.
• Kosher salt and black pepper: Season the broth to taste.
• Lemon or lime: Either works here. Stir in the juice at the end to balance the rich broth and brighten the vegetables and beans.
• Fresh parsley: A full cup of chopped parsley brings fresh, herbal flavor throughout the stew. Stir it in with the citrus rather than treating it as just a garnish.

How to Make Greek-Style Black-Eyed Peas

You’ll need a large pot or Dutch oven. Have your vegetables chopped before you begin, then give the stew time to simmer so the carrots soften and the flavors come together.

• Prepare the vegetables and beans. Chop 1 large yellow onion, 4 garlic cloves, and 1 green bell pepper. Peel and chop 2 to 3 carrots, keeping the pieces small. Drain and rinse two 15-ounce cans of black-eyed peas.
• Sauté the onion and garlic. Heat extra virgin olive oil in your pot over medium heat until shimmering but not smoking. Add the onion and garlic and sauté briefly, until the onion is translucent and the garlic is fragrant.
• Add the remaining vegetables. Stir in the bell pepper and carrots. Cook for 5 minutes, tossing regularly.
• Build the broth. Add one 15-ounce can of diced tomatoes with their juices, 2 cups of water, 1 dried bay leaf, 1½ teaspoons ground cumin, 1 teaspoon dried oregano, and ½ teaspoon paprika. Season with kosher salt and black pepper. For a little heat, add ½ teaspoon red pepper flakes.
• Boil, then simmer. Raise the heat and bring the broth to a boil. Add the drained black-eyed peas and boil for 5 minutes. Lower the heat, partially cover the pot, and simmer for 25 to 30 minutes, until the vegetables are tender and the flavors have come together. Stir occasionally, adding a little water if the stew looks too dry.
• Finish and serve. Stir in the juice of 1 lemon or lime and 1 cup chopped fresh parsley. Ladle into bowls and finish each serving with a generous drizzle of extra virgin olive oil. Serve with warm pita bread or spoon over cooked orzo, rice, or your favorite grain.

Tips for a Rich, Flavorful Black-Eyed Pea Stew

• Keep the vegetables small. I like to chop the carrots and bell pepper into small pieces so they soften and soak up the flavors in the pot. Large chunks of carrot can still be firm when the beans are ready, so give the vegetables a little attention before you start.
• Watch the broth as it simmers. Leave the lid partially open and stir occasionally. You want enough liquid to surround the beans and vegetables without letting the pot cook dry. If the stew needs more liquid, add a little water at a time.
• Give the canned beans time in the pot. They’re already cooked, but the simmer lets their flavor come together with the tomatoes, aromatics, and spices. Check that the carrots are tender before finishing with the citrus and parsley.
• Save the fresh finish for the end. Lemon or lime juice balances the rich broth, and the parsley brings freshness to every spoonful. Then drizzle olive oil into each bowl before serving. That extra bit of richness makes such a difference!

Using Dried Black-Eyed Peas

Canned beans are my shortcut here, but you can also start with dried black-eyed peas. You’ll need a little more than 1 cup of dried beans to replace the two cans. Allow extra time for soaking and cooking before you begin the stew.

1. Soak the beans. Place the dried black-eyed peas in a large bowl and cover generously with water. Cover the bowl and refrigerate for at least 6 hours or overnight.
2. Cook until tender. Drain and rinse the soaked beans, then transfer them to a large pot. Add enough fresh water to cover them by about 4 inches. Bring to a simmer, cover, and cook for about 1 hour, checking for tenderness after 45 minutes. Add more water if needed to keep the beans submerged.
3. Drain and add to the stew. Use the cooked, drained beans in place of the canned black-eyed peas, following the same stovetop steps.

Slow-Cooker Black-Eyed Peas

For a longer, hands-off cooking option, you can make this Greek-style stew in the slow cooker. Keep the citrus and parsley aside until the end.

1. Fill the slow cooker. Add the chopped onion, garlic, carrots, and bell pepper, followed by the olive oil, diced tomatoes with their juices, water, bay leaf, cumin, oregano, paprika, and drained and rinsed canned black-eyed peas. Season with kosher salt and black pepper, adding the optional red pepper flakes if you like.
2. Cover and cook. Cook on low for about 8 hours or on high for about 4 hours, until the vegetables are tender.
3. Finish and serve. Stir in the lemon or lime juice and chopped parsley. Spoon into bowls and finish with a drizzle of olive oil.

Starting with dried beans? For the slow-cooker version, rinse a little more than 1 cup of dried black-eyed peas and add them without soaking. Increase the water from 2 cups to 3 cups and cook on low for about 8 hours, until the beans are tender.

What to Serve with Black-Eyed Peas

Warm pita or crusty bread is all you need alongside a bowl of this hearty stew. Use it to scoop up the beans and catch the tomato broth and olive oil at the bottom of the bowl.

For a more substantial plate, spoon the black-eyed peas over cooked rice, orzo, or quinoa. Rice or quinoa keeps the meal gluten-free; regular pita and orzo do not.

I also like to start with a traditional Greek salad. The crisp vegetables make a refreshing contrast to the warm stew. If you’re keeping the whole meal vegan, leave the feta off the salad.

How to Store and Reheat Black-Eyed Pea Stew

Refrigerate: Divide leftovers into shallow containers and refrigerate within 2 hours of cooking. Store covered in the refrigerator for up to 3 to 4 days.

Freeze: Once chilled, freeze the stew in freezer-safe containers. Portion it into individual servings if you’d like to thaw just enough for lunch or dinner.

Reheat: Thaw frozen stew overnight in the refrigerator. Reheat in a saucepan, stirring occasionally, until it reaches 165°F throughout.

Put Those Pantry Beans to Work

Gigantes Plaki (Greek Baked Beans)

Greek Chickpea Soup (Revithosoupa)

Greek Lentil Soup (Fakes)

Black Eyed Pea Salad

*This post originally appeared on The Mediterranean Dish in January of 2020 and has been updated with new information and media for users’ benefit.