Pale creamy-white with a prominent charcoal spot, black-eyed peas are native to Africa. Brought to America in the 1600s and also known as cowpeas, black-eyes have a high nutritional value and are traditionally prepared southern-style (for good luck at New Years) with pork, onion, chili and greens.

With a unique earthy flavor, these beans are high in soluble fiber, a good source of protein, and low in fat. They are an excellent source of potassium and contain calcium, magnesium, folate and iron.

Soaking is not essential for black-eyed beans, but cooking time can be shortened if they get a quick soak in hot water (as opposed to a longer one in cold water, like other beans). Place dried peas in a pot, cover with water, and bring to a boil for 2-3 minutes. Remove pot from heat and allow to stand for 60-90 minutes. Drain water and replace with fresh, cold water for cooking—or if you skipped the hot-soaking step—just rinse and add cold water. Place on stove and bring to a boil in a pot with a lid. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender.