Black Eyed Peas Recipe (Greek-Style)
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Servings
6 people
-
Calories
2106 kcal
-
Course
Main Course
-
Cuisine
Greek
Black Eyed Peas Recipe (Greek-Style)
Description
Black Eyed Peas Recipe (Greek-Style) highlights the use of sautéed onions, garlic, bell pepper, and carrots cooked with canned black eyed peas in a spiced broth featuring cumin, oregano, paprika, and bay leaf. The combination of spices and vegetables creates a stew with a balanced savory and mildly tangy flavor, enhanced by lemon juice and fresh parsley at the end. The simmering process softens the peas and melds the ingredients into a cohesive dish.
The texture is tender but maintains the integrity of the black eyed peas, with the broth providing a flavorful but not overpowering base. This recipe includes a helpful option for using dry peas with soaking and cooking instructions, as well as a slow cooker method for convenience.
Serving suggestions include pairing with warm Greek pita bread or using the stew as a topping over orzo, rice, or other grains, making it versatile for different meals. The addition of an extra virgin olive oil drizzle before serving adds richness and brightness.
Practical tips in the notes cover soaking and cooking dry peas, slow cooker adjustments, and storage advice, including refrigerating for up to a week or freezing for longer-term use, making this recipe adaptable to home cooking needs.
Ingredients
- extra virgin olive oil I used Early Harvest Greek EVOO
- 1 onion chopped, large, yellow
- 4 garlic chopped, cloves
- 1 green bell pepper chopped
- 2 to 3 carrot peeled and chopped
- 1 15- oz diced tomato
- 2 cups water
- 1 bay leaf dry
- 1 1/2 tsp cumin ground
- 1 tsp oregano dry
- 1/2 tsp paprika
- kosher salt
- black pepper
- 1/2 tsp red pepper flakes optional
- 2 15- oz black-eyed peas drained and rinsed, canned
- 1 lime juice of, or lemon
- 1 cup parsley chopped, fresh
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
- If using dry black eyed peas, soak them overnight or up to 6 hours before cooking until tender, adding water as needed during simmering.
- The slow cooker method allows all ingredients to simmer on low for 8 hours or high for 4 hours, with adjustments for dry peas by adding extra water.
- Store leftovers in airtight containers in the refrigerator for up to one week, or freeze for extended storage.
- Serve with warm Greek pita or over grains like rice or orzo to complement the stew.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 2106 kcal
% Daily Value*
| Calories | 210.6kcal | 11% |
| Carbohydrates | 40.1g | 13% |
| Protein | 12.8g | 26% |
| Fat | 1.2g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 239.9mg | 10% |
| Potassium | 757.8mg | 16% |
| Fiber | 12.2g | 49% |
| Sugar | 9g | 18% |
| Vitamin A | 4573.1IU | 91% |
| Vitamin C | 43.3mg | 48% |
| Calcium | 104.9mg | 10% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
