Do you like black-eyed peas? I never did. I remember years ago that I bought a can to see what they were like.
I have always liked green English peas and hoped the black-eyed variety were similar.
Boy, was I disappointed. I thought they had no flavor and wondered who would want to do anything with them.
I took that lonely can and tried to season it up like baked beans. That was a disaster.
From then on I walked right on by the black-eyed peas when I came to the store's veggie aisle.
It has only been recently that I've developed a taste for them, but only in a salad with sugar, vinegar and oil. I can't imagine ever deliberately growing black-eyed peas in my garden. I now buy a can every now and then to make a salad. See what you think of this.

Black-Eyed Pea Salad
Two 15-ounce cans black-eyed peas with snaps, drained
1/2 cup red onions, thinly sliced
1/2 cup chopped green pepper
1 teaspoon minced garlic
1/4 cup sugar
1/4 cup vinegar
1/4 cup vegetable oil
1/2 teaspoon salt
Dash of black pepper
Dash of hot sauce
Combine peas, onion and green pepper in a medium bowl. Then combine remaining ingredients, stirring well. Add to vegetable mixture. Toss lightly to coat. Cover. Refrigerate at least 12 hours before serving. Makes six servings.