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Vegetables when not sufficiently cooked are know to be so exceedingly unwholesome and indigestible, that the custom of serving them ‘crisp’ should be altogether disregarded when health is considered of more importance than fashion.
— , Modern Cookery for Private Families (1845)
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November 9, 2008
Black-eyed pea soup was probably a fixture in slave cabin cookery prior to the Civil War, but doesn’t show up in Southern cookbooks written by whites until the late nineteenth century.
1 cup dried black-eyed peas
2 tablespoons bacon drippings
1 small yellow onion
Cayenne pepper to taste
1 teaspoon salt
1 tablespoon flour
Wash and pick over peas. Place peas in a 4-quart mixing bowl, cover with water and soak overnight.
Discard remaining liquid. In a 6- to 8-quart Dutch oven over medium heat, sauté onion until tender. Add peas, salt and cayenne; cover with 2 quarts water and bring to a rolling boil. Reduce heat and simmer until peas are tender, about 45 minutes. Check cooking liquid; if it hasn’t reduced by one half, increase heat and cook until approximately one quart of liquid remains. Add flour and stir to thicken. Serve with hot corn bread.
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