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‘Lucky’ pea
regional fave

Teens out there may think the name black-eyed peas refers only to the popular hip-hop group, but it's also the name of an age-old legume traditionally a part of the New Year's holiday in the South.

The basics: Black-eyed peas were originally known as cowpeas, grown for cattle feed. They originated in the West Indies and were brought to Africa, where the peas became a staple ingredient. The African slave trade brought the peas to the American South.

The black-eyed pea is a small beige legume that has a distinctive black circle coloring its inner curve.

The bean has a tasty, nutty flavor similar to boiled peanuts. Southerners believe that eating black-eyed peas brings good luck, thus they are a must for the New Year's celebration.

Selecting: Black-eyed peas are available dried, canned or frozen. Fresh peas are available only in the areas where they grow. Other types can be found in most supermarkets at reasonable prices of $1 to $2 per bag or can, depending on quantity.

Use: Dried beans must be soaked overnight before cooking. Canned and frozen beans can be used immediately. Black-eyed peas are generally eaten as a side dish or mixed with other vegetables and ingredients. They can simply be boiled with hamhocks, salt pork or bacon for flavor, or added to soups, salads and casseroles.

Hoppin' John -- a dish of black-eyed peas and rice -- is the most popular method of preparation. Here's a quick recipe to try from www.kraftfoods.com:

Combine all ingredients except rice in a medium saucepan and bring to boil.

Stir in rice and cover. Simmer 10 minutes, or until rice is tender. Serves 8.