Black-Eyed Pea

The peas may bring good luck, but the bacon definitely brings good flavor.

A bowlful of this Southern classic black-eyed peas dish on New Year’s Day is meant to bring you good luck all year round.

This creamy Senegalese rice and lamb dish combines peanuts, okra, and black-eyed peas to build beautiful West African flavors in a comforting one-pot meal.

Chef Preeti Mistry’s dahi puri, filled with black chickpeas and potato hunks and drizzled with spiced yogurt and chutneys, are perfect party snacks.

This satisfying vegetarian stew is recipe developer Rachel Gurjar’s riff on North Indian-style lobia masala. Black-eyed peas soak up the flavors of an onion- and tomato-based gravy along with kale or any greens you’d like.

This simple marinade will fancy up any type of canned beans.

You can now make the famous dirty rice from Commander's Palace in New Orleans at home. Bring your own Mardi Gras beads.

If you don’t want or didn’t have time to soak the black-eyed peas overnight, just power-soak them.

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

Smoked pork hocks don’t just add meatiness and body to this chile verde recipe; they release smoky, salty notes as they cook, seasoning the beans in the process.

The flavor of this salad deepens as it sits, and we’d use the vinaigrette on any bean salad, including green beans.

Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.

You've got plenty of options for this salad: butter beans, lima beans, black-eyed peas, or navy beans. Just be sure to use green beans for some color.

Don't think of only chickpeas for hummus. This black-eyed pea recipe works just fine with canned beans.

Black-eyed peas are the perfect side for this redeye-glazed pork tenderloin.

A Southern classic, it combines rice, beans, and pork, and word on the street is it brings good luck to all who cook it on New Year's Day. Even if that's not true, why risk it?