Recipe: Black-Eyed Pea Stew

I’ve loved black-eyed peas since I was very small. Their texture delights me — smooth and plump outside, but creamy inside, endowing their broth with a richness even though each pea holds its shape, distinctly marked with that elegant eye. I disliked butterbeans and limas, and found English peas pretty but not worthy of attention unless they were filling the mashed potatoe mountain we called a bird’s nest.

Good

% Daily Values based on a 2,000 calorie diet

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