Dried Peas Category

Like beans, shelled peas are packed with both healthful nutrients and flatulence-producing enzymes. Since the water that you soak and cook the peas in absorbs some of the indigestible sugars that make you gassy, it helps to rinse the peas after soaking, and then use fresh water when you cook them. Split peas don't need to be soaked and cook quickly.

black-eyed pea

Originally from China, these chewy peas were common fare on slave plantations. They're still popular in the South, where they're traditionally eaten on New Year's Day or combined with rice and sausage to make Hoppin' John. They don't need soaking and cook fairly quickly. Don't overcook them, or they'll get mushy.

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chickpea

This nutty-flavored pea is a staple of Middle Eastern and Mediterranean cuisine, where it's used to make everything from hummus to minestrone soup. Many cooks buy them canned, since the dried peas are hard and take a long time to soak and cook. Substitutes: great northern beans (for hummus).

It's best to buy them split, since split peas don't need to be soaked and cook fairly quickly. They're commonly used to make soups.

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pigeon pea

These are usually sold dried, but fresh, frozen, and canned peas also are available. They have a strong flavor, and they're popular in the South and in the Caribbean

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yellow pea

These have an earthier flavor than green peas. Scandinavians like to use them in soups, while the British use them in their pease pudding. It's best to buy them split, since split peas don't need to be soaked and cook fairly quickly.

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yellow-eyed pea

These are similar to black-eyed peas, only the "eyes" are yellow. They're popular in the South.

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