Although some people compare purple hull peas to black eye peas, they are not the same. Purple hull peas are deliciously tender and sweet, and are so easy to cook. I now prefer them over pinto beans for both taste and ease of cooking.
Simply wash your peas thoroughly to remove the extra "skin" that you will see floating in the water. Fill your pot with one part peas to four parts water (i.e. one cup peas/four cups water to serve 2 people). Add @ 1 tablespoon light virgin olive oil. You can substitute canola or vegetable oil if you choose. Bring to a rapid boil, then reduce heat to medium and tilt lid on the pot to allow steam to escape. Keep a close eye on the peas, checking them every five minutes or so since they will absorb the water quickly and boil down. Add more water as needed to keep about 1" of water above the peas at all times. You will want this "pea juice" to pour over your cornbread. After about 20-25 minutes, check the peas by removing a few and, after cooling, taste them to see if they are tender. At this stage, add 1 teaspoon salt and 1/2 teaspoon black pepper. Serve with cornbread, chow chow, and sliced onions. Enjoy!
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