"The Black Pot Talks Back" is one of the best Cajun cookbooks ever written. It was initially published in 1991 by Cajun authors Joyce and Bob Sevin. The Sevins put together a collection of Cajun recipes that are second to none. One is found on page 145 of their delightful cookbook that's now in its fourth printing. It's a recipe for "Blackeye Peas" and "Field Peas".

As the new year approaches, many Cajun families will sit down to a meal that includes smothered cabbage and black-eyed peas on New Year's Day. The black-eyed peas represent prosperity and the cabbage money and good fortune.

There's certainly nothing wrong with emptying a can of black-eyed peas into a pot, adding a touch of salt and serving. But if you want to make the best-tasting black-eyed peas you and your family have ever eaten—follow this recipe from "The Black Pot Talks Back".

Blackeye peas differ from field peas in size and color. The blackeye pea is larger and has a black spot in the center. The field peas are smaller and are green in color before they are cooked but turn rather brown during cooking. There also is a distinct difference in flavor. Both are wonderful as side dishes. -The Black Pot Talks Back

Black-Eyed Peas (The Black Pot Talks Back)

  • 2 cans (15 oz.) black-eyed peas
  • 1 1/2 cans water
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1/2 lb. salt meat or ham
  • 1 T. oil
  • salt and pepper to taste

"Brown onions in oil in heavy sauce pan. Saute salt meat or ham for 5 minutes. Add blakeye peas and garlic. Cook for 15 minutes, stirring often. Add water and salt and pepper. Continue cooking until peas are tender and creamy."

Field Peas (The Black Pot Talks Back)

"This is another dish that's cooked with 'a little roux'. It results in a slightly different flavor than peas cooked without the roux and can be prepared using canned peas."

  • 1 T. oil
  • 2 T. flour
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1/2 lb. salt meat, parboiled and cubed
  • 2 cans field peas
  • 1 can water

"Heat oil in heavy pot. Add flour and brown to make a medium-dark roux (golden brown). Add onion and saute until onions are browned. Add garlic and salt pork; saute for 5 minutes. Add field peas and water. Cook for 20 minutes. Add a little more water if needed. Salt and pepper to taste. Serve over rice or with french bread."

If you live in a location where your water is very hard, cooking red or white beans in bottled water will greatly enhance the flavor and will hasten cooking time. -The Black Pot Talks Back

Black-Eyed Peas and Field Peas Recipes
The Black Pot Talks Back

My favorite cookbook is "The Black Pot Talks Back". -CJ/KTDY

The Black Pot Talks Back
The Black Pot Talks Back

Only a limited number of these cookbooks remain in the attic of Joyce and Bob Sevin. This is the only cookbook you will ever need. -CJ/KTDY

(All recipes published with the consent of Joyce and Bob Sevin)

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