The Southern legumes—considered good luck to eat on New Year’s Day—are being remixed in clever ways around L.A. Will.i.am would approve.
Black-Eyed Pea Hummus from Yardbird Southern Table & Bar
Subbing for the standard chickpeas, the starchy beans are whipped into a smooth hummus at this Miami import located inside the Beverly Center. Pimento cheese, baba ghanoush, and barbecued field peas are blended in as well, while a handful of house-made seeded crackers are perfect for scooping. 8500 Beverly Blvd., Ste. 112, Beverly Grove.
Tchopitoulas Salad from Krimsey’s Cajun Chicken
This colorful salad at L.A.’s first (and only) vegan Cajun restaurant has a name that refers to a street in New Orleans. In it you’ll find a blend of chilled black-eyed peas, blackened corn, roasted almonds, coconut “bacon,” greens, a sprinkle of Cajun seasoning, and tangy honey-mustard dressing. 12900 Victory Blvd., North Hollywood.
Shaqpeas from Sqirl
Jessica Koslow’s California spin on the Israeli breakfast favorite starts with a base of stewed Koda Farms black-eyed peas and smoked San Marzano tomatoes, then is crowned with two poached eggs, fresh herbs, and a thin baton of toasted baguette. 720 N. Virgil Ave., Ste. 4, East Hollywood.
Black-Eye Pea Falafel from Fellow
At his spacious daytime café in Westwood, Michael Bryant fries up crunchy pea-based orbs and dresses them with crumbled feta, parsley, pickled onions, and a side of garlicky tzatziki sauce for dipping. 1071 Glendon Ave., Westwood.
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