Black-eyed peas, also known as pigeon peas or cowpeas, are not peas, but common beans grown globally. As early as the 17th century, Virginia began to grow black eyed peas. The cultivation of black-eyed peas was advocated by George Washington Carver because this plant can add nitrogen to the soil and has high nutritional value.

Black-eyed peas contain nutrients such as calcium, folic acid, protein, fiber, and vitamin A, with less than 200 calories per cup.

It is said that eating Hobin John in the New Year will bring prosperity and good luck. Reserve your black eyed peas and get ready for the feast of 2022.

Hoppin' John This dish originated in South Carolina. Variations of this dish appeared in recipes dating back to the mid-1800s, even though slaves in the South ate a mixture of black eyed peas, rice, and pork before that. Although it is traditional to cook Hoppin' John with animal products, this dish is rich in vegetables and tastes delicious. Some vegan bacon crumbles would be a good supplement.

Stir-fry green peppers, red peppers, onions, celery and garlic until soft. Add seasonings and fry for another 30 seconds. Add black eyed peas and rice. Stir well and serve with hot sauce.

Sometimes I use hot kale leaves to roll up my Hoppin' John.

Quick Hoppin' John wears hot white kale. Contribution/Susan Alexander

Mix the salad ingredients in a bowl. Put the marinade in a small pot. Boil for one minute, then pour into a bowl with salad ingredients. Marinate for several hours or overnight, then serve.

Black-eyed peas salad. Contribution/Susan Alexander

Except canola oil, mix everything together. Roll into 10 sausages or patties, add a little rapeseed to a frying pan, and serve while hot.

Plantain looks like big bananas, but unlike bananas, they cannot be eaten raw. Although plantains can be eaten at any stage of maturity, I find that they are the most delicious and sweetest when their skin is black. Plantain is deep-fried and delicious, but it is healthier when steamed. (If you don't have a steaming basket, plantains can be boiled in an inch of water.) The texture is like a potato, but the meat is sweeter.

This recipe is adapted from the "Postpunk Kitchen" recipe:

Peel the plantain, cut in half, and steam for about 5 minutes. The plantains should look plump and bright yellow after steaming. Put the plantain aside.

Heat oil in a large frying pan. Fry the onion and pepper until tender. Add garlic and ginger, and fry for another minute. Add curry powder, cinnamon and thyme, and stir-fry for another minute to wake up the spices. Add the remaining ingredients and heat thoroughly for about five minutes.

Take out anise and bay leaves. Slice plantains and mix. Serve on rice or other grains. This can also be placed in a bowl and used as a dipping sauce with grilled naan slices.

Black eyed peas curry with plantains. Contribution/Susan Alexander

This is a strange combination of ingredients that can make delicious legume dishes. The oranges decompose to form a main dish, and the whole main dish has small orange spots.

Heat all ingredients in a medium saucepan over medium heat for 10 minutes. Serve hot with rice or naan.

Spicy Mandarin black eyed peas. Contribution/Susan Alexander

Add the oil and onions to the saucepan and sauté over medium heat until the onions start to caramelize (about 15-20 minutes). Add garlic and ginger, and fry for a few minutes. Then add the kale and cook until the vegetables are soft. Add spices and mix well.

Using a fork, roughly mash the peeled boiled potatoes. Season with salt and pepper, then let the mixture cool.

Put the mixture in a food processor along with a can of black eyed peas. Pulse until everything is roughly chopped.

Add the breadcrumbs to the plate, and add the soy milk to another plate. Roll a spoonful of the mixture into a ball. Dip the balls in the milk, then add the breadcrumbs until all the mixture is used up.

Place the croquettes balls on the oiled pan, flatten the balls slightly, and spray a little rapeseed oil. Put the pan in the oven and bake the croquettes for about 15 minutes on each side until they are crispy and golden.

If you want to make a pie crust from scratch, please go ahead. The pie crust prepared in the refrigerator section of the local grocery store is perfect for making this delicious quiche.

Put 2 tablespoons of olive oil in a large saucepan and heat it over medium heat. Add mushrooms and cook until tender, 8-10 minutes.

Put the remaining 1 tablespoon of olive oil in the same frying pan. Add onions and cook until transparent and soft, about 10 minutes. Stir in the sausage, cook until evenly browned and cooked through. Add white pepper and cook until soft, 2-4 minutes. Drain and cool slightly.

In a food processor, mix the vegan butter and tofu until creamy. Add spinach, 1 1/2 cups black eyed peas, Monterey Jack cheese and chili. Process until well mixed, but still thick. Season with salt and pepper.

Spread a pie crust on a 10-inch pie pan. Use a spoon to pour the sausage mixture into the pie shell. Spread the mushroom, spinach mixture, and the remaining black eyed peas one by one. Cover the filling with the remaining pastry. Fold and curl the edges to seal the top and bottom pastry.

Bake in a preheated oven until the top is golden brown, 45-60 minutes. Let cool for at least 15 minutes before serving.

Black-eyed pea quiche. Contribution/Susan Alexander

A slice of black eyed peas quiche. Contribution/Susan Alexander

Susan Alexander is a food columnist for the Duluth News Forum. She likes gardening, farmers' markets, and making delicious dishes made up of whole grains, fresh vegetables and fruits.