Beans, Vegan, Vegetable Main Courses, Vegetarian

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.

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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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  • 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


  • 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

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  • Reply Mairi October 24, 2019 at 12:52 pm

    Louvi aka.. black eye beans are incredible … may I suggest another cooking method…
    using a pressure cooker… the old fashioned type…
    I cover washed beans with hot water about 1 inch above beans.. no need to soak.. when it comes to pressure .. steam for 3-4 mins…
    now de pressurise pressure pan
    You will see that the water is a darkish colour… take out most … NOW is the time to add chopped (2 inch pieces of Swiss Chard ..about a bunch
    cover with hot water to about 1inch above chard.
    bring back to pressure.. then count down about 2-3 mins.
    when time ends .. de pressurise.. open lid…
    you will see , once again , a lot of liquid…Very Important to REMOVE 3/4 of that liquid, then
    Immediately add juice if 1 lemon+ salt to taste….and gently mix to infuse flavours.
    ❤️Now comes the fun part… when preparing each plate, serve the beans with wedges of lemon+ lashings of EXTRA Virgin Olive Oil.. salt once again to taste, also,on the side, here in Cyprus we will have some homemade tuna salad
    (flaked tuna+ finely chopped spring onion+fresh or dried mint chopped, olive oil,lemon juice, salt mix all together)
    also a plate of Sliced tomatoes cucumber.. some black olives and slices of red onion..and crusty village bread, to mop up juices. phew!!! That’s it…

    NB Here in Cyprus we have the largest, freshest ,best quality dried and fresh black eyed beans… abroad you will most probably find that they are quite small in size… please note that cooking times therefore will vary.. so just adjust a little…also if you don’t have a pressure cooker.. just boil in saucepan -lid on 3/4 of way… until ready!softish , pressed between two finger… you may need to change and adjust with hot water.

  • Reply Julie January 12, 2020 at 12:15 am

    Than you for sharing this recipe. I have made it twice now and its always been a hit with my family. It is now becoming a go to recipe.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

  • Reply Greek Black-Eyed Peas and Spinach | Olive Tomato February 20, 2020 at 12:27 pm

    […] Mediterranean but in many parts of the world. And what a delicious and healthy combination it is! Black-eyed peas and spinach, stewed together with tomato sauce, bright red pepper and carrots, resulting in a thick […]

  • 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 May July 29, 2020 at 1:14 am

    Has anyone found the cook time to be accurate? I’ve made this a couple times now with soaked and unsoaked beans. At 40 minutes they are still incredibly undercooked.

    • 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 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 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?

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