I’m cooking with Hurst’s Beans again! Yep, my favorite local bean maker is back in my kitchen and I can’t wait to share this recipe with you. Instead of beans I hopped on the Black-eyed pea train. What a long history we have with one another. Black-Eyed Peas used to be my nemesis. I didn’t understand this little pea and why my family had such a strong love for them. Typically enjoyed over the New Year’s holiday and as the occasional side dish cooked with pork and flavorings. I watched my family enjoy them. When I think of them, I am immediately reminded of tradition. The slow simmer of a pot of Black-eyed peas, served with warm cornbread-I’m reminded of family dinners and laughter. I remember giving black-eyed peas a try as I grew older. I liked them. I soon realized what a great little pea it was. And like clockwork, my love affair with the Black-eyed pea began.
This recipe is featured in the 2021 Juneteenth Virtual Potluck. Check out over 40 other recipes for the culture!
Over 40 Black creators contribute to a collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second independence day, the final emancipation of those enslaved in the US back in announced in 1865.
Why is this important? Juneteenth, also called Emancipation Day, Freedom Day or Juneteenth Independence Day. It is a holiday commemorating the end of slavery in the United States, observed annually on June 19. It is important to note that this date comes a full two years after the Emancipation Proclamation, issued by President Abraham Lincoln, following the Civil War. It was not until Union soldiers arrived in Galveston, Texas, on June 19, 1865, that the enslaved would learn of their freedom. Out of this, the celebration on Juneteenth was born.
Grab the recipe for my take on a Black Eyed Pea Salad. It’s perfect this time of the year. Sweet and savory are a perfect match with this hearty recipe. Try it, you’ll love it!
Black Eyed Pea Salad Recipe
Ingredients
2 cups cooked black-eyed peas
1 carrot diced
2 stalks of celery diced
½ white onion diced
2 Roma tomatoes, seeded and diced
For the salad dressing
1 cup white balsamic vinegar
2 teaspoons honey
salt
course ground pepper
chili powder
Directions
Rinse Black eyed peas and remove any cracked beans or debris.
Cook Black eyed peas in 6 cups of vegetable stock (homemade is always a plus) and bring to a slight boil. Cook until tender. Drain and set aside.
Whisk together, vinegar, honey and seasonings, stir well to combine.
Add chopped vegetables and combine with black-eyed peas. Stir well.
Cover and allow flavors to marry for at least one hour.
Serve alongside your favorite meal.
Grab the Virtual Juneteenth Cookout list below
Watermelon Ice Pops by A Girl Called Adri
Juneteenth Soul Rolls Rolls by Black Girls Who Brunch
Honey Buttermilk Biscuits with Roasted Strawberries by Britney Breaks Bread
Strawberry Collins by Brownbelle
Peach Cobbler Cinnamon Rolls by Butter Be Ready
Red Hot Pepper Shrimps by Chef and Steward
Jalapeno Cornbread Muffins by Chef Curl Ardee
Lemon Sour Cream Pound Cake by Chenée Today
Vegan Ranch Style Beans by Collards Are The Old Kale
Jamaican Jerk BBQ Ribs by Cooks with Soul
Sweet and Tangy Coleslaw by Crumb-Snatched
Strawberry-Basil Sorbet by D.M.R. Fine Foods
Red Velvet Layer Cake with Chocolate Covered Strawberries by Dash of Jazz
Red Velvet Cookies by Dish It With Tisha
Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz
BBQ Baked Beans by Food Fidelity
Black Eyed Pea Salad by FoodLoveTog
Harissa Honey Roasted Vegetable Skewers by Geo’s Table
Gluten Free Peach Cobbler (Vegan) by Good Food Baddie
Crispy Gluten-free Baked BBQ Chicken Wings by Gristle and Gossip
Summer Watermelon Fizz by Handy Chef
Watermelon and Cucumber Salad by Heal Me DeliciousLemon Sour Cream Pound Cake by Chenée Today
Vegan Ranch Style Beans by Collards Are The Old Kale
Jamaican Jerk BBQ Ribs by Cooks with Soul
Sweet and Tangy Coleslaw by Crumb-Snatched
Strawberry-Basil Sorbet by D.M.R. Fine Foods
Red Velvet Layer Cake with Chocolate Covered Strawberries by Dash of Jazz
Red Velvet Cookies by Dish It With Tisha
Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz
BBQ Baked Beans by Food Fidelity
Black Eyed Pea Salad by FoodLoveTog
Harissa Honey Roasted Vegetable Skewers by Geo’s Table
Gluten Free Peach Cobbler (Vegan) by Good Food Baddie
Crispy Gluten-free Baked BBQ Chicken Wings by Gristle and Gossip
Summer Watermelon Fizz by Handy Chef
Watermelon and Cucumber Salad by Heal Me Delicious
Smoky Party Style Jollof Rice by Immaculate Ruemu
Crab Boil & Garlic Butter Sauce by Jamieson Diaries
Tamarind BBQ Wings by Just Add Hot Sauce
Hibiscus Rum Punch by Kenneth Temple
Strawberry Cheesecake Ice Cream by Lenox Bakery
Crockpot BBQ Pulled Pork Sandwiches by Mash & Spread
Grilled Hot Links & Chow Chow by Meiko And The Dish
Strawberry Lemonade Sangria by Nik Snacks
Brown Sugar Caramel No-Churn Ice Cream by Open Invitation Entertainment
Strawberry Basil Pineapple Mocktail by Orchids + Sweet Tea
Lemon Meringue Tart by Peaches 2 Peaches
Spicy Shrimp Creole by Pink Owl Kitchen
Strawberry Crunch Cake Brownies by Razzle Dazzle Life
Grilled Maque Choux Salad by Savor and Sage
Savannah Red Rice by Seasoned To Taste
Country Style Potato Salad by Sense & Edibility
Deviled Eggs by Slight Kitchen Werk
Rum Punch by Sweet & Sorrel
Mint Julep by Sweet Tea + Thyme
Almond Peach Cake by That Green Lyfe
Strawberry Cobbler Galette by The Dana Renée Way
Strawberry Baby Back Ribs by This Worthey Life
Join me in celebrating Juneteenth by checking out the list of contributors to the 2021 Juneteenth Virtual Cookout down below. 40+ black creators contributed to this collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second independence day, the final emancipation of those enslaved in the US back in announced in 1865. Join in, share, and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2021 on Instagram.
