Rozanne mentioned that she'd never encountered cowpeas, let alone pink-eye cowpeas, so I thought I'd share. This is what mine looked like after I shelled them. I think they're especially pretty legumes, not to mention especially tasty ones. Cooking darkened the pale white-green color of the peas, but only barely dimmed the delicate pink-brown color of the markings.
I had about two cups of shelled peas. I simmered them, covered, with water to cover by a half-inch, along with:
• a few shreds of leftover ham
• the end of a tomato, chopped
• a smashed clove of garlic
• salt and pepper
• a handful of green and wax beans from the garden, cut into one-inch pieces (which technically makes this dish into a Southern classic called "Field Peas with Snaps")
When the peas were completely tender, I took the lid off and kept simmering for a few minutes to let the sauce thicken a bit. Easy and delicious.