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.
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
- 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 1/2 tsp ground cumin, 1 tsp dry oregano, 1/2 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)
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:
- 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 cooked, drain and use the cooked beans in place of canned ones.
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:
- 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!
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.
Black Eyed Peas Recipe (Greek-Style)
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 1/2 tsp ground cumin
- 1 tsp dry oregano
- 1/2 tsp paprika
- Kosher salt and black pepper
- 1/2 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.
Video
Notes
- Dry black eyed peas option: To make this recipe from scratch using dry black eyed peas, start with just over 1 heaping cup 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
*This post originally appeared on The Mediterranean Dish in January of 2020 and has been updated with new information and media for users’ benefit.
I was skeptical in adding the lemon juice…. So glad I didn’t skip this step! Absolutely BURSTING with the greatest varieties of flavors that blend perfectly! So delicious. This was my first time cooking with (possibly even my first time actually eating) black eyed peas. This will be something I make regularly from now on.
Yay! Thanks, Sarah!
Made this third time now. Added some frozen spinach to sneak in some more veggies. Yummy .
Excited I found a recipe for plain black eyed peas, can eat in this recipe.
Great idea with the spinach, Kim! Glad you enjoyed this!
This is a fantastic recipe! I had to substitute cilantro for the parsley but it was heavenly! I had it as part of New Year’s dinner along with Swiss chard sauteed in olive oil with garlic and ginger. I originally planned to make Hoppin’ John and am so glad I discovered this recipe-thank you, Suzy and Happy New Year!
Thank you, Irena! Same to you!
Absolutely delicious! So easy to make. I used a lime which gave it such a nice flavor. The spices are perfect. Instead of water, I used vegetable stock. I will probably make this about every other week through the winter months.
I served this with brown rice also cooked in vegetable stock. To keep the rice from getting too soft, I served it separate. My husband and I added the rice to our bowls when we were ready to eat.
Thanks, Theresa!
My usual market does not have Blackeyes (neither cans nor dry) but I have printos, small reds and kidney beans in my pantry. Would they work in place of Blackeyes?
Sure, Charlotte! Any of those should work. Enjoy!
I have made many of your recipes and this is one of my favorites! I make this almost every week. The lemon juice adds a lot to the flavor. Such a delicious, healthy recipe!
If im doing the slow cooker method do you recommend that i still saute the onions and veggies first or put them in raw?
Hi, Gina. You can just put them in there raw. Hope you enjoy the recipe!
How can I make this if I have already boiled black eyed beans?
Sure!
Wow. Had left over black peas on a budget and freeze warning tonight. Threw this together, not vegan as used some chicken stock too, but wow, so yummy and lon juice amazing the flavor it adds. All pantry staples pretty much , need to get more cumin !!
Plan on serving tonight over Loma Linda Greek Bowl ( Rice) and pita bread I just happen to have on hand as well.
Definitely a keeper. Thanks for sharing !
Thanks, Kim!
I’ve made this recipe a couple of times and it’s fast becoming one of my favorites. My dad (who can be a bit of a picky eater) absolutely LOVES it! I like to serve it with rice or couscous. I think it tastes even better the next day!
Awesome! Thank you, Nena!
I used a 19 ounce can of spicy red pepper tomatoes and initially 1.5 cups of water. As it was really spicy I added another cup. I used the bay leaf and didn’t add any spices as it was still quite spicy. Next time I’ll make sure I have plain tomatoes and add the spices called for in the recipe. It was good.. I’ll try the left overs with rice.
I tried this recipe and it was delicious, I simply loved it. Will definitely be making it over and over again.
I used fresh beans, I pressure cooked it as the beans were still raw after 1 hour on the fire and 1 hour of pre soaking.
I did not have canned tomatoes and not a big fan either so I used 4 medium size fresh tomatoes and 2 tbsp of ketchup.
Thanks for sharing that info, Andrea. Very helpful!
I have fresh black eyed peas still in their pods…once `I have podded them how long should they be cooked for?
Hi, Caroline. I haven’t tried this recipe with fresh black eyed peas from their pods, so I had to do a little internet research :). It looks like they do need to be simmered for about 1-1.5 hours. You can probably simmer them first for an hour, then use them here. That’s my best guess. Enjoy!
I used this recipe as a guideline for supper last night, making a few minor modifications because of what i had on hand and wanted to use up. It was SO GOOD! I only had one can of black eyed peas, so everything was scaled down to try to keep ingredient ratios. I also used a 10oz can of tomatoes with green chiles because I couldn’t find a can of plain tomatoes in my pantry. I added some fresh chopped mushrooms to the carrots and peppers, and went easy on the cumin, paprika and pepper flakes because of the green chiles in my tomatoes. I will definitely make again, and also with the correct ingredients. Thank you!
Thanks for sharing you adaptations, Jessica!
I also only had 1 can of black eyed peas but mixed in a box of orzo pasta instead. What a combo!! Definitely making that again
Great idea! Thanks, Kevin!
Delicious but I would cook the beans first and not rely on slow cooking them, they are still crunchy after 12 hours in the slow cooker. I feel the flavour is compromised if I carry on trying to cook them. Eating them a little crunchy.
Put on greek yoghurt, would be nice with pitta bread to mop up and some olives. So good!
I prepared this recipe today and it was delicious. The wife and I love black eyed peas and this recipe will go into our book for future meals. Thank you for posting it.
Thanks, David!
So healthy and delicious. Followed the recipe to the letter (might of added a little more garlic though). Used canned BEP and it was just fine. I wasn’t thrilled however with the rice suggestion. Yogurt and Pita bread suggestion sounds great. BTW, This is even better the day after its made.
Thanks for a new, healthy choice.
Thank you, Deb!
This was one of my favorite online recipes that I tried making at home. I used dried black eyed peas and cooked it in a pressure cooker, and it turned out so amazing and filling. I served with some crusty bread and of course a healthy drizzle of olive oil. I can’t wait to cook this for more people in the near future!
Sounds wonderful!! Thanks, Holly!
Very fresh and delicious! love this and will make again and again.
Yay! Thanks, JoAnn!