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This southern Soul Food black eyed peas recipe comes together with traditional ingredients in one pot for a delicious old school dish that stands the test of time.
And if you enjoy this recipe, you’ll love my smoky collard greens, too!
[feast_advanced_jump_to] History of Black Eyed Peas in Soul Food
The stewed black eyed pea dish, traditionally eaten with rice, traces back to West African foodways and is prevalent in Caribbean, Latin, and Black American cuisines as a result of the transatlantic slave trade.
This simple yet nutrient rich recipe was a big part of the diet of enslaved African Americans and, later Black freedmen because it was durable, substantial, and inexpensive.
And the black eyed pea itself resembles cowpeas and honey
View FULL RECIPE. Originally published on Dash of Jazz
