For the country mice–such as myself–who don’t know what the heck kombu is–“What is kombu & how do you use it?” And if you can’t get it, here’s one of many sites listing substitutes.

From “RFD Meal,” The Real Food Daily Cookbook by Ann Gentry (2005)

Beans are making a big comeback. I happily notice them becoming accepted in our modern world as a serious plant-based protein food. And it’s no wonder they’re getting so popular: easy to prepare and delicious, they can be cooked with a wide variety of herbs and spices and paired with a variety of cuisines. Almost any dried bean can be used in this recipe. Try adzuki, pinto, or navy beans in place of the black-eyed peas, but note that the cooking time will vary slightly depending on the type of bean you sue.

“The beans will keep for 2 days. Cool, then cover and refrigerate.”

BLACK-EYED PEAS WITH KOMBU

Serves 4 to 6

2 C dried black-eyed peas, picked through and rinsed, soaked overnight in water to cover by 3 inches in a large heavy pot with 1-inch piece kombu added, drained, peas rinsed, kombu reserved
1 onion, chopped
1 small carrot, peeled and finely chopped
Wate, enough to cover peas by 1 inch, “about 7 cups”
½ tsp sea salt

Return peas and kombu to same pot, add onion, carrot and water, bring to a simmer over high flame, skimming off foam that rises to the top, decrease flame to medium-low, cover and simmer gently, stirring occasionally, for 1 hour or until peas are tender.