The humble black eyed pea is beautiful in appearance and a nutritional powerhouse.  Originating in West Africa, it has been a staple in southern cuisine since the 17th century.   Heavily promoted by George Washington Carver, the black eyed pea is nutritionally dense, enriching the soil with nitrogen. They are drought resistant, pest and disease free, and provide up to 13 grams of protein in a one cup serving. A southern cuisine mainstay,  black eyed peas are considered a symbol of luck, with inclusion in the traditional new years day meals in many homes. They are also considered to be a symbol of emancipation in African American culture, where the previously enslaved were freed on new year’s day. Once regarded as animal food and not fit for human consumption, confederate troops were left with black eyed peas and salted pork when the other troops pillaged their food supply.  It proved to be a hearty staple to get them through the winter. All in all, this legume is delicious and malleable to a variety of presentations as it is consumed globally.

In this version, I have prepared a meatless and curried dish. It is a sumptuous play on the traditional that will satisfy and nourish.

1 Lb. Black Eye Peas

1C Trinity {onion, bell pepper, and celery}

1 Tbsp Olive Oil

Cloves Garlic, minced {as many desired} 

4 Carrots, peeled and sliced

1 Bay Leaf

1 Tsp Oregano

3 C Stock {Vegetable or Chicken}

1 C Water

2 Tbsp Curry Powder

Salt to taste

In a large pot, saute the trinity in one tablespoon of oil until translucent, about 5-7 minutes. Add in the minced garlic and stir until fragrant, an additional 2-3 minutes.

Add in the black eye peas, cooking liquids (stock and water), and seasoning (oregano, bay leaf, curry powder and salt). Bring the mixture to a boil and lower to a simmer. Cover and simmer for 1.5 to 2 hours or until the peas are tender.

In the last fifteen minutes of cooking add the chopped carrots. 

Stir occasionally, mashing the softened peas against the side of the pot to create a paste, and thicken the broth. Salt to taste and enjoy.

*Please note that this recipe is meatless. If you desire meat in this dish, simply render sliced sausage before sautéing the trinity vegetables and prepare as noted.