In the American Southeast, what we call field peas are something along the lines of the pink-eyed, purple hull variety, and I love these. They're not as time-consuming as pinto beans to cook, and they are simply delicious.
As with other beans, they benefit from some bacon or other cured pork cooked with them, along with being well seasoned with black pepper. My mother always put a whole hot pepper (a cayenne or serrano) in the peas and removed it before serving. It didn't exactly make them spicy, but it did give them a great flavor.
My country roots show clearly when I get a bowl of peas, crumble cornbread on top and feast in contentment.