Harissa and peri-peri sauce provide gentle heat, and preserved lemon gives it briny tang.
They cultivated crops on small plots of land to supplement their meager diets.
Legumes such as black-eyed peas were one of those cropsand they quickly became a staple in their diet.
Photo:Photographer: Rachel Marek, Food Stylist: Holly Dreesman
Rich in protein and fiber, legumes helped to keep enslaved African Americans and their families healthy.
Legumes are still an important part of the long and enduring African American culinary tradition.
Chefs (like me!)
Photographer: Rachel Marek, Food Stylist: Holly Dreesman
celebrate the history and relationship of legumes throughout the diaspora by reimagining how we cook with black-eyed peas.
My grandmother was a traditionalist; she would grow them in her backyard yearly and dry them for storage.
Then she would soak the dried beans overnight and slow-cook them to serve with Sunday dinner after church.
Photographer: Rachel Marek, Food Stylist: Holly Dreesman
Add shallot and garlic; cook, stirring, until fragrant and slightly golden, 1 to 2 minutes.
Add bell pepper; cook, stirring occasionally, until starting to soften, 1 to 3 minutes.
Add collard greens; cook, stirring, until slightly wilted, 1 to 2 minutes.
Photographer: Rachel Marek, Food Stylist: Holly Dreesman
Stir in harissa and peri-peri sauce, then mix in black-eyed peas.
Season with sugar, salt and pepper.
Reduce heat to low; cook, stirring occasionally, 3 to 5 minutes.
Taste and adjust seasoning, if desired.
Transfer the mixture to a medium bowl.
Add parsley, olive oil, lemon juice and preserved lemon; mix well.
Fold in tomato and adjust seasoning, if desired.
Find both in well-stocked grocery stores or online.
If you only want to buy one, you’re able to use 3/4-1 tsp.
of either harissa or peri-peri.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
