I came looking for 'Greek' inspiration and found it, in the recipe and the comments. I'm a "short-cut chef" so I generally toss technique out the window and just focus on ingredients. I started with 1 C picked-over but NOT soaked black-eyed peas, 3 C water, in slow cooker for 2 1/2 hours on High; drain, rinse, return to cooker WHICH HAS NOW BEEN TURNED OFF. Add 6 thawed 'cubes' of tomato paste (large can of tomato paste previously frozen in ice cube trays that measure 2 T each) to cooker. Add approximately 1/2 t jarred roasted garlic, 1/2 t oregano, 1/2 t rosemary to cooker (I had no bay leaves). Chop 1/2 onion, sauté in a good drizzle of olive oil in cast iron skillet 'til soft and slightly caramelized. Add several big handfuls rough-chopped fresh spinach to skillet, cook and stir around 'til softened. Add onions and spinach to cooker. Peel and dice 1 large carrot, place in small Pyrex dish with 2 T water, cover with small plate, microwave on High for 3 minutes stirring once, drain, add to cooker. Stir all. Taste. Added 1 tsp apple cider vinegar (it's all I had...). LOVE!!! I'm not a 'bean soup' person so I didn't add additional water or broth; I just wanted me a tasty bowl o' beans, and now I have it. It doesn't taste like the lentils from our local Greek Orthodox church supper, but what do I know? This is REALLY GOOD! Thanks for sharing, Diana!
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I came looking for 'Greek' inspiration and found it, in the recipe and the comments. I'm a...