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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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