One Pot Greek Black Eyed Peas

One Pot Greek Black Eyed Peas

This is the classic way black eyed peas are prepared in Greece: stewed with onion, tomato and herbs until thick. This One Pot Greek Black Eyed Pea dish is hearty and good. It is often combined with spinach or other greens.

While we often see black eyed peas in salad recipes, cooking them as a stew really brings out the flavor and that thick sauce. We often associate this bean with southern and Caribbean cuisine, but in fact they are quite a traditional food in Greece, we call them mavromatika. When we look at this recipe, it has many things in common with southern style black eyed peas (minus the meat): cooked on the stovetop with onions and herbs, these black eyed peas are very versatile, as you can add other greens, or other herbs depending on the season.

Nutritional Value of Black Eyed Peas

Although it is called a “pea” it is actually a bean, and one of the healthiest ones. I find that it is underestimated in regards to its health benefits. Black eyed peas are full of nutrients, let’s see how much: 1 cup of cooked black eyed peas contain about 220 calories, 15 grams of protein and 11 grams of fiber. That in itself makes these beans a perfect food for those wanting lose weight, maintain balanced blood sugar levels and feel full and satisfied. But that’s not all, a cup of these wonder beans also contains high amounts of folate, iron, magnesium, copper and thiamin fulfilling over 20% of our daily needs for these vitamins and minerals. Black eyed peas are also a source of protective antioxidants. In addition to all this , they are better tolerated than other types of beans.

One pot black eyed peas

How to Prepare Black Eyed Peas

One of the reasons black eyed peas are so great apart from their flavor and nutritional value, is that they very easy to prepare. You do not need to soak them overnight and they cook quite quickly. Since they are so easy to prepare, I recommend using dried beans rather than canned.

If you intend to use them in a salad, you can soak them for 30 minutes. Then you rinse and simmer in plenty of water (make sure they are covered by 4 inches or 10 cm). They should be ready in about 30-40 minutes. If you are using them for a cold dish/salad you do not want to overcook, you do not want them mushy.

For this particular one-pot recipe, we will cook the black eyed peas along with tomato and water until they are stewed as you will see in the recipe below.

One Pot Greek Black Eyed Peas

One Pot Greek Black Eyed Peas
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: beans, Entree
Cuisine: Greek, Mediterranean, Vegan, Vegetarian
Servings: 2
Author: Elena Paravantes RDN
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Ingredients

  • 1 cup dry black eyed peas 7 ounces/200 grams
  • ¼ cup olive oil
  • 1 large onion chopped
  • 2 medium carrots sliced thinly
  • 1 ½ cup crushed tomatoes may use canned- 12 ounces/360 grams
  • 1 bay leaf
  • 2-3 tablespoons chopped dill
  • parsley for serving
  • salt/pepper

Instructions

  • Soak the black eyed peas in water for about 30 minutes. After that rinse in plenty of water.
  • In a pot, heat 4 tablespoons of olive oil and sauté the chopped onion and the carrot until the onion is translucent.
  • Add the black eyed peas to the pot and sauté for 1-2 minutes.
  • Add the tomato, the bay leaf, dill and pepper and mix well.
  • Add hot water until the beans are covered (about 1 inch over).
  • Simmer for 30-40 minutes checking the water levels, add a bit of hot water as needed (about 2-3 tablespoons each time), you do not want this to be watery or like a soup, but thick. I prefer to add less water in the beginning and add as needed later.
  • The beans are ready when they are soft.
  • Remove from heat and remove the bay leaf, add salt to taste and mix.
  • Serve as is or with a sprinkle of parsley. You may also accompany it with a piece of feta.
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One Pot Greek Black eyed peas

Photos by Elena Paravantes © All Rights Reserved

42 Comments

  • Reply Jeffrey Smith August 26, 2021 at 9:32 pm

    This recipe is extremely good—simple, inexpensive to make, and very tasty. I personally do not soak the peas, but then again, I have plenty of time to allow them to simmer. I should add here that it is crucial that you not boil these peas, as you will end up with mush, but allow them their time to cook on a gentle simmer. Also, do not add too much water. At the end of cooking time, you should have little liquid other than a bit of water and the olive oil.5 stars

  • Reply Ian June 27, 2021 at 2:50 am

    This is a great recipe,so simple,flavoursome and hearty.Please note that you do have to soak the beans overnight.Thank you for this recipe.

    • Reply Elena Paravantes RDN June 27, 2021 at 8:14 am

      Thanks Ian! Glad you enjoyed them. Black eyed beans generally do not require overnight soaking. I recommend a 30 minute soak to shorten cooking time.

  • Reply Shawn December 31, 2020 at 6:47 pm

    Thanks for the recipe Elena. It’s delicious. Do you know if this would be good for meal prepping or freezing?

  • Reply Anna September 12, 2020 at 11:27 pm

    Thanks for the yummy recipe. The simple no-fuss ingredients really are the most flavoursome. My young adult son kept coming back for more! As for the beans taking so long to cook, I found that soaking them for a few hours with a teaspoon of bi-carb soda does the rick. Wash and rinse them thoroughly though before cooking. A simply delicious recipe 🙂

  • Reply Wendy August 27, 2020 at 6:58 am

    I’m skeptical myself about dried beans cooking that quickly. I think I might just use canned, not black-eyed, as I don’t have those. Maybe pinto. But then I don’t have those either right now, lol. Perhaps I’ll just stick with my usual baked black beans 🙂

  • Reply Carla P White February 23, 2020 at 10:57 pm

    I just made this using canned pinto beans because that’s what we had. So I did not add water, as the consistency seemed just right (didn’t change anything else about the recipe) and it’s absolutely wonderful.5 stars

  • Reply Chelsea February 14, 2020 at 9:17 pm

    This was wonderful. I tripled the recipe for my family of 7 and added fennel in place of dill simple because I was out of dill. We added kale because I was too busy with the baby to chop up a salad. My family ate it over couscous with your olive and feta bread on the side. We have plenty left over for lunches today and to take for a church potluck Sunday evening. Also this is much more flavorful the next day I’ve discovered.5 stars

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