Field peas

Soaking is optional, but it shortens cooking time and helps the peas cook more evenly. Cover them with plenty of cold water for 6–8 hours, then drain and rinse before cooking.

Cover the peas with fresh water, bring to a boil, then simmer gently for about 45–60 minutes, until tender. Keep them covered with water as they cook; add acidic ingredients such as tomatoes or vinegar near the end, as they can slow softening.

Simmer them with onion, garlic and herbs for a simple side, or add them to soups and stews. Black-eyed peas, a type of field pea, are often cooked with rice in Hoppin’ John; field peas also work in succotash with sweetcorn.

Yes. Black-eyed peas are a kind of field pea, so they make a close substitute in soups, stews and rice dishes; cook dried ones until tender before adding them to a recipe that needs little further cooking.

Field peas are usually mature seeds, sold dried or fresh, and have a starchier, earthier character than sweet green peas. Green peas cook quickly and are often eaten as a vegetable, while dried field peas are typically simmered until tender.

Cool cooked peas promptly and refrigerate them in a covered container for up to 3–4 days. For longer storage, freeze them in meal-sized portions with a little cooking liquid.