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
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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
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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
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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
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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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