Can't tell a pink eye from a black-eyed, or a butter bean from a butter pea? This guide, which also includes instructions on preparing and cooking field peas, is just for you.

LOUIE FAVORITE/AJC (ENLARGE)

Pink eyes are almost identical to purple hulls in appearance, but they are slightly smaller and more tender.

LOUIE FAVORITE/AJC (ENLARGE)

Butter beans come in various shapes and colors, but can be used interchangeably in most recipes.

RELATED: • Fans love their field peas (and butter beans) • A guide to identifying and cooking field peas • Photos: Many varieties, all delicious

BY SIZE AND TYPE

Field peas come in long, slender pods, 10 to 12 inches long. Butter bean pods are flat and crescent-shaped, 3 to 4 inches long. Green beans, haricots verts, snap beans, pole beans and runner beans are another genre altogether because you cook them in their shells.

Here's a look at some common Southern field peas:

Cream peas (lady peas or white acre): Tiny and delicate, they are the beluga caviar of field peas. They are green and turn cream colored when mature. When cooked, they're tender, sweet and buttery. They take time to shell but are generally the quickest of all to cook.

Pink eyes: The next up in size and tenderness, pink eyes cook in just 15 minutes. The shells look the same as purple hulls — just smaller in diameter and often more vivid in color. The pea itself has a deep-pink eye, very similar to a black-eyed. But they are more faintly colored and more subtly flavored than a black-eyed, with a tinge of sweetness that makes them a favorite.

Black-eyed: The ones we know best. They have verdant hulls with a tiny black mark at the pointed end. Fresh ones remain green when cooked and taste a little like a boiled peanut.

Zipper peas (white crowder): A larger, creamy, yellowish bean that is slightly square and a little on the starchy side.

Purple hulls: The largest and starchiest of the fresh peas, purple hulls have green shells with bright purple marks. The peas are light green when raw; once cooked, they become a dusty purple. They are easy to shell and you can get a cupful in minutes. They cook into a brown-colored soup in about 45 minutes.

Butter beans: Tiny baby lima beans are light green and very flavorful. Some are brown and speckled. Look for them shelled or in the pod.

Butter peas: A cross between a butter bean and a field pea. The seeds are squat and fat, the shells diminutive.

FROM PREP TO POT

Measuring unshelled peas: Four pounds of unshelled peas makes about four cups shelled.

Shelling time: An adult should be able to shell four cups in about an hour. But let the kids help. They tend to last for a good half cup or so.

Freshness and cooking time: The fresher (and lighter-colored) the pea, the less time it takes to soften. For instance, cream peas (which are lighter in color and texture) might take 20 to 30 minutes. Darker peas (such as purple hulls, black-eyed and pink eyes) might take 30 to 45 minutes or more. Butter beans are thicker and firmer and need more time than peas. Taste and let your palate decide.

To freeze: For butter beans or limas, wash, shell and sort according to size. Water-blanch small beans 2 minutes, medium beans 3 minutes and large beans 4 minutes. To water-blanch, cover beans in water, allow to come to a simmer, then begin timing. Cool promptly and thoroughly in ice water. Drain well and transfer to freezer bags, leaving half-inch head space. Squeeze out any air from the bag and freeze.

For field peas, shell and discard any old or immature seed and those with bug spots. Wash and water-blanch for 3 minutes. Cool, package and freeze as above.

Sources: Scott Peacock, AJC archives