Black-Eye Peas

I grew up in a single-parent home and times were rough. My father chose to be absent, and my mother struggled to support me and my two older brothers.

It was necessary to make meals stretch, and Mother was a master at stretching meals. The one food we all loved was dried black-eye peas. The first day Mother would have the peas cooked with fatback, fried Irish potatoes with onions and cornbread. The second day Mother would have fried black-eye pea patties, polk salad with eggs and onions and fried fatback. And if any peas were left, Mother would make black-eye peas mixed with macaroni, mayonnaise and sweet pickle relish.

I think what made Mama’s cooking the best was all the love she put into everything she cooked. That’s the one ingredient we all crave, but money can’t buy.

Geraldine Melvin
Parkton
Lumbee River EMC

2-pound bag of dried black-eye peas
Fatback for seasoning
Salt to taste

Inspect peas for foreign material and bad peas. Wash peas and place in enough water to cover with about three fingers more water. Add fatback, and bring to a boil. Lower heat to medium. Add salt to taste. Add water as needed. Cook until done.