Black-eyed pea cornbread
When my uncle gave me a bag of dried black-eyed peas he'd grown this summer, I mentioned that last year I’d made black-eyed pea tamales. Intrigued, he peppered me with questions. Were the peas whole or mushed? Did I make them vegan or did I include meat? What color of salsa did I use?
Strangely, I had zero recollection. At the time, I didn’t take notes about my method nor did I shoot any photos. I simply prepared them and enjoyed them. And that was good enough for me.
While . . .
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