How to cook black-eyed peas

The black-eyed pea has many names, including the cowpea, callivance, cherry bean, frijol, China pea, and Indian pea. It gets its name from the circular black hilum, or “eye”, on the seed’s inner curve, where it is attached to the pod. The hilum may also be brown, red, or yellow. The seeds can be wrinkled or smooth and range in shape from round to kidney-shaped. The plant that bears black-eyed peas is grown in warm regions of the world and can grow to 3 feet in height.

Black-eyed peas are an excellent source of folate and a good source of magnesium and potassium.

How to cook black-eyed peas

Because black-eyed peas have thin skins, presoaking is optional. Soaked or unsoaked versions of fresh and dried black-eyed peas cook in about 30 to 60 minutes, covered, over low heat. Black-eyed peas are also available frozen and canned.

Serving suggestions

Black-eyed peas can be used to make soups, salads, fritters, and casseroles and are often served with meat. They are the key ingredient in the Southern dish called “Hoppin’ John”, which consists of black-eyed peas cooked with salt pork and seasonings and served with rice. According to southern U.S. tradition, eating black-eyed peas on New Year’s Day brings good luck for the year.