Looking for a healthy, hearty, one-pot meal to feed a crowd? Try this Greek-style black eyes peas recipe. 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 stew is popular even among meat lovers! Be sure to watch the quick video for how to make it below.
I love this Greek vegan black-eyed peas recipe so much because: it comes together in a flash, uses only one pot (talk about easy clean-up!) and is filled with loads of fiber and nutrition from black-eyed peas and loads of veggies!
Another huge bonus of this recipe is the fact it uses humble and basic ingredients you likely have in your pantry already and brings new life to them. 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! You can even feed a large crowd with this recipe by doubling or tripling the recipe. Plus, you won’t break the bank!
But the real draw of this vegan black eyed peas recipe is in the thick and rich sauce the beans and veggies simmer in. Hearty and packed with amazing Greek flavors!
This black eyed peas stew is so satisfying and delicious, even your meat-loving friends and family will chow down their bowl in no time. Promise!
Are Black-Eyed Peas Healthy?
Black-eyed peas are hearty and have great texture and a nutty flavor. They also have tons of health benefits, and like other beans and legumes, they are definitely on the list of Mediterranean diet foods. They contain lots of soluble fiber, folate, magnesium, vitamin A, iron, Vitamin B, and potassium.
Black-eyed peas can keep you full and satisfied for a long time due to their fiber, protein, and healthy carb content. They can also help you lose weight since your body digests the carbs slower. And they can help you fight inflammation, improve your blood pressure, and lower your risk of diabetes! What's not to love about that?
But if you're not sure where to start with black eyed peas, this Greek-style stew is a great place to start!
Greek-Style Vegan Black-Eyed Peas Recipe
While there are many ways to prepare black-eyed peas, this black-eyed peas recipe is prepared one of my favorite ways: Greek-style.
This black eyed peas recipe is somewhat considered a part of the 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!
In this recipe, chopped veggies and black-eyed peas are braised/stewed in tasty tomato-based broth with aromatics, warm spices like oregano, cumin and paprika, and bay leaves along with canned tomatoes, water. The final touch, no surprise here, is bright and citrusy lemon juice and fresh parsley.
With the chunky veggies and all these bold flavors simmering together in the same pot for say 25 to 30 minutes, you end up with the richest stew of vegan black eyed peas.
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.
What you'll need to make these Black-Eyed Peas
Veggies: Onion, Green Bell Pepper, Carrots & Tomatoes – These are the main veggies in this vegan black-eyed peas stew. 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.
Spices – A few Greek spices like dry bay leaves, oregano, cumin and paprika give the 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!
Citrus– 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 – Did you think I forgot about the black-eyed peas? Never! Black-eyed peas are the star here. 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 Cook Black Eyed Peas?
If you have some dry black-eyed peas and you'd like to start with that, by all means! You will need just over 1 heaping cup of dry black-eyed peas to give you the equivalent amount of 2 cans of black eyed peas used in this recipe.
Here is how to cook black eyed peas from scratch:
- 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.
- 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 they are cooked, drain and use the cooked black eyed peas in place of canned ones.
Can I make this vegan black eyed peas stew in the slow cooker/ crock pot?
Yes, this Greek vegan black-eyed peas recipe can be made in your slow cooker! These are the instructions for how to do it:
- Chop the onions, garlic gloves, carrots, and bell peppers and put 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 kosher salt and black pepper.
- Cover and turn the slow cooker setting to low and simmer for 8 hours (4 hours or so on high.)
- Finish with the lemon juice and parsley, mix in, and enjoy!
Alternative: You can also use dry black-eyed peas in the slow cooker method. You will need to soak them overnight per the instructions above, but the raw beans can be added to the slow cooker since they will cook and soften during the 8 hours.
What to serve along?
When you go to serve the black-eyed peas stew, I recommend you add a healthy drizzle of Early Harvest Greek extra virgin olive oil. Makes such a difference adding an extra measure of richness.
You can serve the stew with some delicious and chewy Greek 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 zip baggies or airtight container in the freezer.
When you are ready 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.
Watch the Video for How to Make this Easy Black Eyed Peas Recipe:
Need more Mediterranean diet friendly recipes? Browse hundreds of Med diet recipes here.
See more soup and stew recipes here.
Hungry for More? Join my e-mail list HERE to receive new recipes and my weekly dinner plan!
VISIT OUR ONLINE SHOP FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE
Print
Greek-Style Black Eyed Peas Recipe
- Yield: Serves up to 6
Description
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 stew is popular even among meat lovers! Be sure to watch the quick video just above for how to make it.
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 tsp ground cumin
- 1 tsp dry oregano
- ½ tsp paprika
- Kosher salt and black pepper
- ½ tsp 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.
Notes
- To make 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 or Crock Pot Instructions: 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, mix in, and enjoy!
- Leftover 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.
- Category: Entree
- Method: Stew
- Cuisine: Greek
Keywords: Black Eyed Peas Recipe, Vegan Black Eyed Peas, Black Eyed Peas Stew
Wow - I made this last night. I had soaked a whole bag of black-eyed peas and used half for another recipe so needed to use the rest. I made this recipe except I used chicken broth instead of water. In the last 15 minutes I stirred in some chopped fresh kale, then nestled in a few portions of cod filet, and covered the pan to let the fish poach. The end result was a delicious and healthy one pan meal with loads of flavor. My daughter suggested it would also be wonderful as a soup using additional broth (and no fish).
★★★★★
Thank you for sharing, Ann Marie! That sounds wonderful!!
This was delicious! We don't even like black-eyed peas, but on New Year's Day of 2021, we weren't taking any chances. Not only did we eat the good luck peas we loved it. We decided not to celebrate with family to keep things safe and my teenage son said the soup was so good he wished we could have had them over just so they could try it. This is a keeper, and not just for New Year's Day.
★★★★★
So glad you enjoyed it! Hoping that next year, you'll be able to share it with even more of your loved ones!! Happy New Year!
This was Excellent!
I added 1bunch of chopped collard greens, and served with risotto...Loved by all👍🏻
★★★★★
YUM! Sound like a great meal, Linda!
Outstanding, all the flavors come together at the end. I used red peppers, caramelized the onions and sauteed the carrots/peppers separately, then combined for faster cook time, added canned black eyed peas, some stock instead of water, etc. , also cooked off a little more of the liquids to make it thicker. Truly delicious. Will add to my regular meal list.
★★★★★
Awesome! Thanks, Michelle!
This recipe was not only super simple but very yummy and comforting!! Perfect way to ring in the New Year!!!
★★★★★
Awesome!! Happy New Year to you!!
I used one can of blackeyed peas and add carrot/ginger sipping soup instead of fresh carrot. I also tossed in leftover collard greens.
It was absolutely delicious.
★★★★★
So glad to hear it. Thank you for sharing!
Loved, loved this. So simple and delicious! It’s going in my favorites book. Thank you.
★★★★★
Thank you for this awesome recipe. I am adding this to my favorite recipe folder right now!!
Wonderful! Thanks, Angela!
Does the end result taste the same if you make in the slow cooker rather than a Dutch oven or pot?
In my experience, there is not really a difference in the flavor.
If using frozen black eyed peas, do you need to make changes?
Hi, Carolyn! I have never used frozen black eyed peas myself, but I don't believe the cooking time would be affected.
Happy New Year! Black eyed peas are a Jan 1 tradition in my family, but (a) I'm vegan and (b) I've always thought black eyed peas taste like dirty water. This recipe is the perfect answer to my dilemma! The spices and lemon perfectly tame black eyed peas' flavor. I did add 1/4 tsp of pepper flakes instead of 1/2.
★★★★★
Thank you for sharing, Stephanie! So glad you enjoyed the recipe!!
This was really really good! I eye-balled most ingredients and used only one can of peas, and used some smoked paprika because I had it. Served over rice. I had doubts about the lemon juice but it worked! Wonderful and so easy! THANKS!
★★★★★
That's great to hear! Thanks, Claire!
Do you need to change preparation if using fresh black eyed peas?
Hi, Lynn! No need to change the recipe, you just need to cook them first. There are cooking tips on the blog post about halfway down.
I have fresh blackeyed peas from my garden. How should I change the recipe to use them?
Hi, Kathleen! No need to change the recipe, you just need to cook then first. There are cooking tips on the blog post about halfway down.
Awesome recipe. Very flavorful. Spices all go together well and it was a fabulous main dish over rice.
I used yellow pepper and would recommend green pepper. Green would be a little stronger and would add a touch of color. I did not use the pepper flakes, but would recommend some hotter spice.
Wonderful recipe!!!
★★★★★
Thanks for sharing, Mark!
I made this today and it was sooo delicious and hearty. I added some pan-seared shrimp seasoned with smoked paprika on top for extra protein. Will definitely make it a regular. Thanks 🙂
★★★★★
Wonderful, Alita! And I like the addition of shrimp!
I want to make this with dried blackeyed peas I am hydrating overnight. How would I change the cooking?
Hi there, hope you enjoy this recipe. You'll want to cook the black eyed peas first and then use in this recipe, that's the best bet. I've listed this in the actual post, but in case you missed it, here are the instructions: Here is how to cook black eyed peas from scratch:
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.
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.
If putting in the crockpot, does one need to cook the peas first, or can they be tossed in all at once?
Hi, Kate! If you are using canned black eyed peas, no need to cook them first. If using dry peas, you will need to soak them overnight per the instructions, but they don't need to be cooked first. The raw peas can be added to the slow cooker since they will cook and soften during the 8 hours.