Cooking black-eyed peas has always been more than just a recipe for me; it’s a tradition wrapped in flavor, meaning, and ...

The immature pods can be picked to be eaten whole, or the beans grown to be shelled or dried for an extended storage life.

Chef’s note: This recipe is completely plant-based, and merges the rich flavors of Black South African cuisine with a Black American staple, black-eyed peas, for a delicious and flavorful dish that’s ...

Dried black-eye or red peas are soaked and then ... Hoppin’ John is a traditional dish of beans (usually black-eyed peas) and rice often served on New Year’s Day. Created by the African ...

Recipe adapted from Iowa State University Extension. Rinse and sort black-eyed peas to remove any dirt or debris. Place all ingredients in a slow cooker and mix. Cook on low for 8 hours.

In a large saucepan, cover the peas with water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes. Add a generous pinch of salt and let stand for 5 minutes ...