This recipe has become our favorite black-eyed pea recipe. Because it's made without meat, which can be served on the side (although we don't bother with it), it's lighter and it's vegan, which means we've been able to serve it to a whole crowd of different people around our table who have religious or ethical dietary needs. And meat-eaters who say they don't like beans come away asking for the recipe. This recipe includes two parts: the beans and a vinaigrette which seasons it. Serve with cornbread and greens or spinach. If you are good with a pressure cooker, you can speed this up by about half. Preparation time does not reflect pressure cooker use or soaking time. We usually double the recipe as it freezes well. If time is an issue, just make your rice at the same time but save the water from the peas and make some dirty rice to serve with other things.