Hands-down the BEST black eyed peas recipe with loads of veggies and bold Greek flavors. Even meat lovers come back for this delicious vegetarian black eyed pea stew! Budget friendly, low calorie, and gluten free. Be sure to grab my tips for how to cook black eyed peas + watch the quick video below.

Greek Vegan Black Eyed Peas Recipe with tomatoes and vegetables

This easy black-eyed peas recipe comes together in a flash using simple pantry staples, and is filled with loads of fiber and nutrition! It's a winner in my book!

Like my earlier chunky lentil soup, this bean stew is super budget-friendly for a family meal and is ideal for meal prep for lunches during the week!

This is not your typical black eyed peas and ham recipe, this one-pot situation takes on a bit of a Greek twist with loads of aromatics, delicious seasonings, and a good drizzle of Greek extra virgin olive oil. This black eyed pea recipe is perfect for both the vegetarians and vegans in your life.

In fact, this recipe is considered a part of the Greek Lathera food category, which literally means “one with oil.” This term describes an entire category of Greek dishes (like these green beans) where delicious veggies are meant to swim in rich, high-quality extra virgin olive oil. In my opinion, there is hardly anything better than that!

It is entirely vegan but even my meat lovers are always coming back for more!

What are Black-Eyed Peas?

Black-eyed peas are smallish beans with a dark spot on them that looks like an eye, that's where the name came from. They are hearty and have great texture and a subtle nutty flavor. They also have tons of health benefits — soluble fiber, folate, magnesium, vitamin A, iron, and more! And like other beans and legumes, they are definitely on the list of Mediterranean diet foods.

And because of their fiber, protein, and healthy carb content, these cute little beans will keep you full for a while.

If you haven't cooked with them before, or you're just looking for a great way to add more vegetables and fiber to your diet this Greek-style black-eyed peas recipe is a great place to start!

Ingredients Needed to Make Black Eyed Peas

Ingredients for black eyed peas recipe
  • Veggies: Onion, Green Bell Pepper, Carrots & Tomatoes – These are the main veggies in this vegetarian black-eyed peas recipe. I like to chop them up nice and small so that they soften up and soak up all of the flavors and spices in the stew. And for a short-cut, I used diced tomatoes from a can. Of course, garlic and onions make an appearance since they provide so much delicious depth of flavor.
  • Seasoning – A few Greek spices like dry bay leaves, oregano, cumin and paprika give the vegan dish so much warmth and depth of flavor. If you like things spicy, you can add in a dash of dried red chili flakes to give this black-eyed peas recipe a spicy kick!
  • Lime or lemon juice– Adding juice of one lime or lemon, although a final step, is so important to round out flavors and bring some brightness. The acidity cuts through that rich broth and really makes the dish pop.
  • Black-Eyed Peas – For a shortcut, I used 2 cans of black-eyed peas, but you can definitely start from scratch with black eyed peas, if you have the time.

How to Make this Black Eyed Peas Recipe?

This weeknight black eyed peas recipe is a quick one that uses canned beans which saves you time on soaking and cooking. Because this recipe for black eyed peas is both vegetarian and vegan the most time consuming part is chopping vegetables.

  • Saute the chopped vegetables. First, cook your chopped onions, garlic, bell peppers and carrots in some good extra virgin olive oil for about 5 to 7 minutes or until they are fragrant and somewhat tender.
  • Add canned tomatoes, 2 cups of water, and 2 cans of drained and rinsed black eyed peas. Season with 1 bay leaf, 1 ½ tsp ground cumin, 1 tsp dry oregano, ½ tsp paprika, Kosher salt and black pepper, and if you need a little kick, a dash of red pepper flakes.
  • Simmer for 25 to 40 minutes! Bring the pot to a rolling boil, then lower the heat and simmer until the beans and veggies are tender and the flavors have melded beautifully (it will take about 25 minutes or so).
  • Finish with lemon juice and fresh parsley. The splash of lemon juice stirred at the end brightens this stew in the best way possible.
  • Serve with your favorite crusty bread, orzo pasta, or even over some rice.

If you prefer, you can totally go the slow cooker route and let the black eyed peas and veggies marry in the crock pot for 8 hours or so (see below)

Vegan black eyed peas stew in a pot. Finished with parsley

How to Cook Black Eyed Peas from Scratch?

If you have some dry black-eyed peas and you'd like to use them in this recipe, you will need just over 1 cup of dry black-eyed peas to give you the equivalent amount of 2 cans of black eyed peas used in this recipe. Like all beans, dry black eyed peas require soaking for several hours or overnight before cooking. Here is how to cook black eyed peas from scratch:

  1. Soak them– Ideally, you will want to soak them overnight, but they can also soak for a minimum of 6 hours. To do this, place the dried beans in a large bowl and cover with 3 cups of water. Cover the beans and place in the fridge.
  2. Cook them – Once soaked, drain the water. Give them a quick rinse. Place them in a large pot and cover with water (about 4 inches of water.) Bring the black-eyed peas to a simmer, cover, and let simmer for about 1 hour. Begin to check if they are soft and tender after 45 minutes. If the water simmers off too quickly, simply add more water to the pot.

Once cooked, drain and use the cooked beans in place of canned ones.

Black eyed peas in a cast iron pot

Slow Cooker Method

Yes, this Greek vegan black-eyed peas recipe can be made in your slow cooker! These are the instructions for how to do it:

  1. Chop the onions, garlic gloves, carrots, and bell peppers and put in the slow cooker.
  2. Add in the canned diced tomatoes, olive oil, water, bay leaf, cumin, oregano, paprika, red pepper flakes, and black-eyed peas. Season with kosher salt and black pepper.
  3. Cover and turn the slow cooker setting to low and simmer for 8 hours (4 hours or so on high.)
  4. Finish with the lemon juice and parsley, mix in, and enjoy!

Note for using dry beans in the slow cooker method: You can also use dry black-eyed peas in the slow cooker without soaking the beans overnight! Just rinse them well and add them to the slow cooker. Add an additional 1 cup of water to what the recipe states. The dry beans will have a good 8 hours to soften in the slow cooker.

What to Serve with Black Eyed Peas

When you go to serve this Greek-style black-eyed peas stew, add a healthy drizzle of Early Harvest Greek extra virgin olive oil. Makes such a difference and adds an extra measure of richness.

You can serve the stew with some delicious and chewy pita bread or you can top cooked rice, orzo, quinoa, or any other grain with the black-eyed peas scooped generously over the top.

To start, try my traditional Greek salad!

Leftovers

If you have leftovers, you can store them in an airtight container in the fridge for up to one week. You also have the option to freeze for later use! Let the stew cool completely and store in an airtight container in the freezer.

  • To reheat: Remove from the freezer the night before and put in the fridge to let thaw. When you want to eat, heat in a pot or pan until warm and bubbly.

More Black Eyed Peas and Bean Recipes:

You may also like 17 Mediterranean Bean Recipes. Browse more Mediterranean diet recipes.

Visit our Shop.

4.92 from 115 votes

Black Eyed Peas Recipe (Greek-Style)

Suzy Karadsheh
Greek Vegan Black Eyed Peas Recipe with tomatoes and vegetables
If you are looking for a healthy and hearty meal, or need to feed a crowd on a budget, this black eyes peas recipe is ideal. Humble pantry ingredients get a flavorful makeover with onions, garlic, and bold Greek spices. Finished with citrus and a handful of fresh herbs!This vegan black eyed peas recipe is popular even among meat lovers!
Prep – 20 mins
Cook – 30 mins
Cuisine:
Greek
Serves – 6 people
Course:
Entree

Ingredients
  

  • Extra virgin olive oil, I used Early Harvest Greek EVOO
  • 1 large yellow onion, chopped
  • 4 garlic cloves, chopped
  • 1 green bell pepper, chopped
  • 2 to 3 carrots, peeled and chopped
  • 1 15- oz can diced tomato
  • 2 cups water
  • 1 dry bay leaf
  • 1 ½ teaspoon ground cumin
  • 1 teaspoon dry oregano
  • ½ teaspoon paprika
  • Kosher salt and black pepper
  • ½ teaspoon red pepper flakes, optional
  • 2 15- oz cans black eyed peas, drained and rinsed
  • 1 lime or lemon, juice of
  • 1 cup chopped fresh parsley

Instructions
 

  • In a large pot or Dutch oven, heat extra virgin olive oil over medium heat till shimmering but not smoking. Add onions and garlic. Saute briefly until translucent and fragrant. Add bell peppers and carrots. Cook for 5 minutes, tossing regularly.
  • Now add diced tomatoes (with their juices), water, bay leaf, spices, salt and pepper. Raise the heat and bring to a boil. Add in the black eyed peas. Boil for 5 minutes, then lower heat. Cover part-way and let simmer for 25 to 30 minutes (occasionally check to stir. If the black eyed pea stew looks too dry, add a tiny bit of water.)
  • Finally, stir in lemon juice and parsley.
  • To serve, transfer to bowls. Add a generous drizzle of extra virgin olive oil. Enjoy with a side of warm Greek pita or on top of orzo, rice, or your favorite grain.

Video

Notes

  • Dry black eyed peas option: To make this recipe from scratch using dry black eyed peas, start with just over 1 heaping up of dry black eyed peas. Soak them in plenty of water  overnight or up to 6 hours. Cook them in a large pot, adding enough water to cover the black eyed peas by 4 inches.  Let simmer for about 1 hour. Begin to check if they are soft and tender after 45 minutes. If the water simmers off too quickly, simply add more water to the pot.
  • Slow Cooker Method: Add the onions, garlic gloves, carrots, and bell peppers in the slow cooker. Add in the canned diced tomatoes, olive oil, water, bay leaf, cumin, oregano, paprika, red pepper flakes, and black-eyed peas. Season with salt and pepper. Turn the slow cooker on low and simmer for 8 hours or on high for 4 hours or so. Finish with the lemon juice and parsley. (You can also use dry black-eyed peas in the slow cooker method without soaking the beans overnight! Just rinse them well and add them in the slow cooker and add an additional 1 cup of water to what the recipe states. The dry beans will have a good 8 hours to soften in the slow cooker). 
  • Leftovers and Storage Instructions: Store in fridge in tight-lid containers for up to 1 week. You can also freeze for later use. Thaw overnight in the fridge.
  • Visit Our Online Shop to browse our extra virgin olive oils and all-natural spices including cumin and paprika. 

Nutrition

Calories: 210.6kcalCarbohydrates: 40.1gProtein: 12.8gFat: 1.2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 239.9mgPotassium: 757.8mgFiber: 12.2gSugar: 9gVitamin A: 4573.1IUVitamin C: 43.3mgCalcium: 104.9mgIron: 5.7mg
Tried this recipe?

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

Share it with the world

I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
Learn More

Get our best recipes and all Things Mediterranean delivered to your inbox.

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    This dish is simple but absolutely delicious. I used dried blackeye peas cooked in an instant pot. I followed the rest of the recipe as written. I added about 1/2 cup of water after 15 minutes of simmering. I served it with homemade bread and homemade Labneh. ( the link is listed under Mezze Recipes). A+

  2. 4 stars
    I love this recipe and many others on this website.

    Can I ask how much olive oil you would use when doing the slow cooker method please?

  3. I’m definitely making this today. It looks and sounds delicious. I’m glad I found your page. Thank you. (It’s a shockingly cold day here in Florida)

  4. 5 stars
    Excellent main with rice. I substituted Aleppo pepper for the red pepper flakes as my eaters cannot take much heat. I used a crock pot, but did sauté the onion, pepper and carrots.

  5. 4 stars
    I make this every new year but really MUST start making more often. It is SO good and healthy. I cook for myself so halved the recipe. I did use a whole can of diced tomatoes plus 1/2 the can of water. Perfect for me since I prefer it less soupy. I served it with farro. Truly a GOOD dish!!!!

    1. It doesn't matter, but if you use dried, you will need to add an extra cup of water. Please see the section entitled "Slow Cooker Method" for more details. There's a note at the end of that section that talks about using dried black eyed peas.

  6. 4 stars
    We cooked this today and it is most delicious. I used dried beans and soaked them overnite before cooking. As a variation I added cubed ham to the recipe. It's very good

  7. I'm going to try this tomorrow. Its tradition in the southern US to eat BEPs and collards for new years day. I dont like collards so I always substitute spinach.

    My question is: I was thinking of adding fresh spinach to the beans at the end along with the lemon juice and EVOO. What do think?

  8. Hi Suzy,
    love your recipes and use them all the time. I have your beautiful cookbook as well. 2 questions:
    1. Why there are no nutritional values accompanying your cookbook recipes?
    2. Why do you suddenly use kcal, as in Europe, and not simply cal as we are used to here in the U.S.A. MAybe you could give both?
    And one more - I think it would help many people if you could state what is a portion - i.e. 1 cup, 4 cups, etc. I find I have a really hard time to reduce your recipes for 6 to recipe for 2. I do halve it but then we each end up eating 1.5 portions! If I knew the size/volume of 1 portion, I could save the remaining portion for next day.
    Thank you, you are the best! Vera

    1. Good comments....but why not just make the recipe as printed and freeze the rest so you don't have to cook another night? Happy New Year! 🙂

    2. Hi, Vera! Thank you so much for reaching out. Here are the answers to your questions:
      1) There are no nutritional values in the cookbook as that information isn't traditionally added unless the cookbook is specifically diet-related.
      2) On the website, the kcal listed is actually cal. For some reason, the calculation tool we use lists the calories as kcal, and it hasn't been something we've been able to fix, unfortunately.
      3) We use a software program to get a recipe's nutritional info which is calculated based on the ingredient list. The exact serving size measurement (by cups, etc) is another layer that's harder for us to precisely calculate at this time with this program. We do hope to improve on this in the future, though.

  9. 4 stars
    Looks good. Haven't made it yet. Southern (US) tradition holds that eating blackeyed peas, ham, and cornbread on New Year's Day will bring you good luck throughout the year. Think I'll add some diced ham.

  10. 5 stars
    Really liked this soup, great way to use black eyed peas. Didn't miss the ham at all. Red pepper flakes was just the right amount of heat.