Peas
Pisum sativum from the Fabaceae (legume) family. Related to the bean, lentil, peanut, alfalfa, acacia, soybean et al. Native to Eurasia.
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I bought a number of these in a seedling tray. Everything I've read on peas said they'd be difficult to grow. I can happily report they've been a breeze.
I planted them in a part of my garden that hasn't got a whole lot of sunlight during this Australian winter. Nonetheless, they've flourished in the shade quite well. They've dodged the spots and mildew that's affected a few of my other plants, namely, my capsicums.
The yield from them has been quite substantial. Another thing I read about them suggested that they wouldn't produce many pods per plants. Well, that's turned out to be wrong as well.
Peas are a cool-season vegetable crop. The seeds may be planted as soon as the soil temperature reaches 10°C, with the plants growing best at temperatures of 13°C to 18°C. They do not thrive in the summer heat of warmer temperate and lowland tropical climates, but do grow well in cooler high altitude tropical areas. Many cultivars reach maturity about 60 days after planting. Peas grow best in slightly acid, well-drained soils.
Fresh peas are often eaten boiled and flavored with butter and/or spearmint as a side dish vegetable. Fresh peas are also used in pot pies, salads and casseroles. Pod peas (particularly sweet varieties called mangetout and sugar peas) are used in stir fried dishes. Pea pods do not keep well once picked, and if not used quickly are best preserved by drying, canning or freezing within a few hours of harvest.
I've no complaints with peas so far. They, to me anyway, seem to be a very simple plant to grow and maintain.
Some of the text here borrowed from Wikipedia. Text is released under the terms of the GNU Free Documentation Licence.