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Black Eyed Peas Recipe (Greek Style)

This Greek-style Black Eyed Peas Recipe is warm, comforting, and full of bright Mediterranean flavors. Perfect for busy nights, it’s light, savory, and adaptable, making it a reliable choice for both weeknight dinners and wholesome meal preps.
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Prep Time 10 minutes
Cook Time 1 hour
Soaking Time 4 hours
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Main
Cuisine: Greek
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups dried black eyed peas rinsed
  • 1 large onion chopped
  • 2 cloves garlic chopped
  • 2 medium carrots sliced
  • 1 celery stalk chopped
  • 14 oz crushed tomatoes 1 can
  • 4 cups water or vegetable broth
  • 1 tsp salt more to taste
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 1 lemon juiced
  • fresh parsley for serving

Equipment

  • Large Pot

Method
 

  1. Soak the dried peas in water for at least 4 hours, then drain them.
  2. Warm the olive oil in a wide pot, then add the onion, garlic, carrot, and celery. Cook until soft.
  3. Stir in the peas. Mix well so they are coated in the warm oil and vegetables.
  4. Add the crushed tomatoes, water or broth, salt, pepper, and oregano. Bring the pot to a boil.
  5. Lower the heat. Let the peas simmer until tender, about 45 to 60 minutes. Add more water if needed.
  6. When the peas are soft, taste and adjust the seasoning. Add the lemon juice for brightness.
  7. Turn off the heat. Let the pot rest for a few minutes so the flavors settle.
  8. Spoon into bowls. Add fresh parsley on top before serving.

Notes

This is a flexible recipe. Use frozen or canned peas to save time. Add greens like collards or spinach if desired. To make it more like a soup, add 1–2 extra cups of broth. For a casserole twist, bake with herbs on top. The lemon juice lifts the flavor beautifully and it stores well for leftovers.