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Photo:Photographer: Rachel Marek, Food Stylist: Holly Dreesman
Photographer: Rachel Marek, Food Stylist: Holly Dreesman
Active Time:45 minsTotal Time:45 minsServings:6Jump to Nutrition Facts
Active Time:45 minsTotal Time:45 minsServings:6
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
It is no secret that many African American households usher in the New Year with traditional dishes like Hoppin' John (black-eyed peas are said to bring good luck), but the humble legume has had a significant role in the diets of African Americans, and it is worth exploring how and why.
Black-eyed peas (aka cowpeas) have a long and rich history in African societies; their presence in the African American diet is just one aspect of this long-standing relationship. They are slow-cooked with aromatics like garlic, onions and sometimes the occasional smoked ham hock or turkey neck; mashed, breaded and formed into fritters for frying; served as a salad; and milled into flour to prepare porridges.
As enslaved Africans were brought to the U.S. and forced to work the land, they adapted their cultural foods to fit the limited resources they had access to. They cultivated crops on small plots of land to supplement their meager diets. Legumes such as black-eyed peas were one of those crops—and they quickly became a staple in their diet.
Rich in protein and fiber, legumes helped to keep enslaved African Americans and their families healthy. They were also cheap and readily available, making it possible for them to be used in a wide variety of dishes. As African Americans have faced systemic oppression and limited access to resources throughout U.S. history, the cuisine that has emerged from this community reflects the struggle for survival and celebration of our history and culture.
My grandmother and mother, who hailed from the Black Belt of Central Alabama and moved north during the Great Migration in the late 1940s, both grew black-eyed peas in small garden plots along with tomatoes and collard greens. Cooked up as Hoppin' John or in a cold salad, black-eyed peas were always a staple at family gatherings.
When I started to show a twinkle of interest in cooking in my early youth, my mother would tell me to always smell and taste my food throughout the process, and to look for new and creative ways to use black-eyed peas. She continues to be a source of inspiration to me as I look toward fresh, healthy ways to incorporate them into my dishes like this salad. The briny preserved lemon balances the spicy peri-peri sauce and harissa for a different flavor twist on a dish featuring black-eyed peas and collard greens.
The use of legumes in African American cuisine is a testament to the resilience and resourcefulness of a people who have been through some of the darkest times in American history. Black-eyed peas not only kept them nourished but also provided a source of comfort and a reminder of our proud history. Celebrating the role of black-eyed peas in African American cuisine is not just a celebration of tasty food, but a celebration of the resilience and ingenuity of a community that has turned limited resources into rich culinary traditions.
Cook Mode(Keep screen awake)Ingredients1tablespoonneutral oil, such as grapeseedorcanola1smallshallot, chopped1clovegarlic, thinly sliced½cupfinely chopped yellowand/orred bell pepper1cupthinly sliced collard greens, coarsely chopped½teaspoonharissa paste (see Note)¼ - ½teaspoonperi-peri sauce (see Note)2cupscooked black-eyed peasor1 15-ounce can no-salt-added black-eyed peas, rinsed½teaspoonturbinado sugar¼teaspoonsea salt⅛teaspoonground pepper¼cuproughly chopped stemmed flat-leaf parsley3tablespoonsextra-virgin olive oil1tablespoonlemon juice1tablespoonfinely chopped preserved lemon1mediumtomato, chopped
Cook Mode(Keep screen awake)
Ingredients
1tablespoonneutral oil, such as grapeseedorcanola
1smallshallot, chopped
1clovegarlic, thinly sliced
½cupfinely chopped yellowand/orred bell pepper
1cupthinly sliced collard greens, coarsely chopped
½teaspoonharissa paste (see Note)
¼ - ½teaspoonperi-peri sauce (see Note)
2cupscooked black-eyed peasor1 15-ounce can no-salt-added black-eyed peas, rinsed
½teaspoonturbinado sugar
¼teaspoonsea salt
⅛teaspoonground pepper
¼cuproughly chopped stemmed flat-leaf parsley
3tablespoonsextra-virgin olive oil
1tablespoonlemon juice
1tablespoonfinely chopped preserved lemon
1mediumtomato, chopped
DirectionsHeat neutral oil in a medium skillet over medium heat. Add shallot and garlic; cook, stirring, until fragrant and slightly golden, 1 to 2 minutes. Add bell pepper; cook, stirring occasionally, until starting to soften, 1 to 3 minutes. Add collard greens; cook, stirring, until slightly wilted, 1 to 2 minutes. Stir in harissa and peri-peri sauce, then mix in black-eyed peas. Season with sugar, salt and pepper. Reduce heat to low; cook, stirring occasionally, 3 to 5 minutes. Taste and adjust seasoning, if desired.Photographer: Rachel Marek, Food Stylist: Holly DreesmanTransfer the mixture to a medium bowl. Add parsley, olive oil, lemon juice and preserved lemon; mix well. Fold in tomato and adjust seasoning, if desired.NotesHarissa pasteis a fiery North African condiment made with roasted chile peppers.Peri-peri (or piri piri) sauceis a tangy hot sauce made from bird’s eye chiles. Find both in well-stocked grocery stores or online. Brands vary widely in terms of heat—so add a little at a time and taste as you go to achieve the level of kick that’s right for you. If you only want to buy one, you can use 3/4-1 tsp. of either harissa or peri-peri.Originally appeared: EatingWell.com, September 2023
Directions
Heat neutral oil in a medium skillet over medium heat. Add shallot and garlic; cook, stirring, until fragrant and slightly golden, 1 to 2 minutes. Add bell pepper; cook, stirring occasionally, until starting to soften, 1 to 3 minutes. Add collard greens; cook, stirring, until slightly wilted, 1 to 2 minutes. Stir in harissa and peri-peri sauce, then mix in black-eyed peas. Season with sugar, salt and pepper. Reduce heat to low; cook, stirring occasionally, 3 to 5 minutes. Taste and adjust seasoning, if desired.Photographer: Rachel Marek, Food Stylist: Holly DreesmanTransfer the mixture to a medium bowl. Add parsley, olive oil, lemon juice and preserved lemon; mix well. Fold in tomato and adjust seasoning, if desired.NotesHarissa pasteis a fiery North African condiment made with roasted chile peppers.Peri-peri (or piri piri) sauceis a tangy hot sauce made from bird’s eye chiles. Find both in well-stocked grocery stores or online. Brands vary widely in terms of heat—so add a little at a time and taste as you go to achieve the level of kick that’s right for you. If you only want to buy one, you can use 3/4-1 tsp. of either harissa or peri-peri.
Heat neutral oil in a medium skillet over medium heat. Add shallot and garlic; cook, stirring, until fragrant and slightly golden, 1 to 2 minutes. Add bell pepper; cook, stirring occasionally, until starting to soften, 1 to 3 minutes. Add collard greens; cook, stirring, until slightly wilted, 1 to 2 minutes. Stir in harissa and peri-peri sauce, then mix in black-eyed peas. Season with sugar, salt and pepper. Reduce heat to low; cook, stirring occasionally, 3 to 5 minutes. Taste and adjust seasoning, if desired.
Transfer the mixture to a medium bowl. Add parsley, olive oil, lemon juice and preserved lemon; mix well. Fold in tomato and adjust seasoning, if desired.
Notes
Harissa pasteis a fiery North African condiment made with roasted chile peppers.Peri-peri (or piri piri) sauceis a tangy hot sauce made from bird’s eye chiles. Find both in well-stocked grocery stores or online. Brands vary widely in terms of heat—so add a little at a time and taste as you go to achieve the level of kick that’s right for you. If you only want to buy one, you can use 3/4-1 tsp. of either harissa or peri-peri.
Originally appeared: EatingWell.com, September 2023
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Nutrition Facts(per serving)191Calories12gFat17gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
