little paths so startled

living, decorating, and eating in hattiesburg, mississippi

freshly shelled black-eyed peas

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My sweet grandmother shelled black-eyed peas and gave us a bag this weekend, and we couldn’t wait to eat them. Like good (vegetarian) southern folk, we like them served with a dollop of veganaise and pepper jelly. (Don’t judge till you try.)

And perhaps unlike many southerners, we think fresh black-eyed peas don’t need to cook in animal fat to taste delicious. Instead, we lightly sautéed a small sweet onion in a bit of canola oil, then added the peas and just enough water to cover them, and simmered them till they were tender. We added fresh-ground black pepper and the tiniest dash of salt at the end.
The result is some seriously good southern comfort food that really isn’t bad for you. It’s even more heavenly with cornbread, and my guilty pleasure is mixing it all up on my plate. Bon appetit, y’all!


Written by Ann

August 5, 2013 at 3:37 pm

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