PURPLE HULL PEAS RECIPES

Steps:

• Well Rinse the Purple Hull Peas -I put mine in a colander in a bowl and fill with cold water and rinse several times until I can see when the water is clear.
• Fill a Three Quart Sauce Pan half way with water - about 6 Cups.
• Place on High Heat.
• Add Salt, Olive Oil, and Sugar.
• Bring to a rolling boil.
• Add Peas.
• Bring the water back to a rolling boil.
• Then turn the heat down Med-Low.
• Wait until they Simmer.
• Then Cover and Simmer for 90 minutes.

Steps:

• Rinse your peas and check for stones, or leaves, or anything that shouldn't be in them.
• Chop onion, bell pepper, and celery
• Finely dice jalapeno if using
• Mince garlic
• Heat a little bit of olive oil in a pot over medium heat
• Add vegetables to the pot with a salt and pepper.
• Allow vegetables to sweat to release the flavors. You do not have to brown them or cook them until completely soft.
• Stir in purple hull peas
• Stir in approximately 2 cups vegetable broth and 2 cups water. The peas and vegetables should be fully covered with about an inch of liquid over them. Add more liquid if necessary to fully cover.
• Bring the mixture to a boil uncovered
• Turn the heat down so that the peas are at a gentle simmer. Cover the pot but leave it partially cracked for steam to escape.
• Cook for about 45-50 minutes.
• Check during the cooking process to make sure there is still plenty of liquid on the peas. Add more as necessary.
• Taste after 40-45 minutes of cooking. The peas should be tender, but not mushy when done. Cook longer if necessary. (Fresh peas may take much longer than frozen)