Black Eyed Peas
Black-eyed peas are the bean that shows up every New Year's Day across the South, said to bring good luck. Coincidence or not, they are genuinely one of the fastest-cooking dried beans around.
What It Is
Unlike most dried beans, black-eyed peas do not need an overnight soak. They cook through in about 45 minutes to an hour, which puts them in a different league from their slower neighbors. That little black spot is actually the scar where the seed was attached to the pod, and every pea has exactly one.
They have an earthy, slightly savory flavor that is mild enough to carry bold seasonings. Pork, onion, garlic, hot sauce, and greens are all traditional partners. Hoppin' John, the classic Southern dish of black-eyed peas cooked with rice, is the most famous example of what this bean can anchor.
What To Do
Rinse them and pick out any small stones. A quick soak of two to four hours cuts cooking time, but skipping it is fine. Simmer in water or broth with aromatics, tasting for doneness around 45 minutes. They should be creamy and tender, not mushy.
Beyond Hoppin' John, they hold up well in soups, work cold in a vinegar-dressed salad, and can be mashed and fried into patties. Season generously, because this is a bean that drinks up flavor. Store dried peas in a cool, dry place and use within a year for the best texture.
