Easy Sea Island Red Peas or Black-eyed Peas

Give the peas a good rinse.

Transfer the peas to a jar or pot, cover with water, and stir in the salt. Let soak overnight, up to 24 hours.

When ready to cook, drain the peas and transfer to a pot. Add enough water to go about 3 inches above the peas.

Add salt. Bring to a boil and cook for 15 minutes, then reduce the heat to low so the peas are just below a simmer.

Cook until soft, about 40–45 minutes, tasting occasionally to reach the desired texture.

If serving immediately, drain through a fine-mesh sieve. If storing, cool completely in the liquid, then refrigerate in the broth up to 4 days or freeze up to three months.