Black-eyed peas were first cultivated in West Africa. In the 17th century in Virginia, the black-eyed pea was introduced to the United States of America through the Middle Passage, later spreading to the Carolinas, Florida, and Texas. In the South today, the black-eyed pea is known as a super soul food and as a staple of Southern Cuisine as well.



The History Makers Featured Audio Clip:          This is an audio clip from the Honorable Reverend Floyd Flake, President of Edison Charter Schools, on his favorite food.





HEALTHY RECIPE FOR SLOW COOKED BLACK EYED PEAS



Here is a recipe from Eatingwell.com that features a low sodium alternative to traditional black eyed peas.



Ingredients

1 pound dried black-eyed peas

1 onion, chopped
4 cloves garlic, minced
6 sprigs fresh thyme, or 1 teaspoon dried
1 bay leaf
5 cups boiling water
1/2 teaspoon salt



Instructions

Soak beans in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.)

Drain the beans and place them in a slow cooker. Add onion, garlic, thyme and bay leaf. Pour in boiling water. Cook, covered, on high until beans are tender, 2 to 3 1/2 hours. Add salt, cover, and cook for 15 minutes more.



Nutritional Information

Per cup : 260 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 48 g Carbohydrates; 15 g Protein; 19 g Fiber; 201 mg Sodium; 726 mg Potassium

2 1/2 Carbohydrate Serving



​Here is a Youtube Video demonstrating a different recipe for a healthier and vegan black eyed peas dish