Peas are an excellent source of vitamins, nutrients, minerals and fiber! Extremely cost efficient, quick and easy to make and can be served as a main or side dish. Black-eyed peas are the most popular, but purple hull peas are equally delicious. Unfortunately, purple hull peas are available only in the summer, so if you love them and want to eat them year-round, you’ll need to buy a bushel and freeze them. Remember to serve them with a piping hot pan of homemade cornbread!
There's nothing better than fresh peas and a slice of cornbread! This recipe is very basic, but I've included some variations in the Recipe Notes. Enjoy!
- 1 lb. purple hull or black-eyed peas
- 8 cups liquid water or broth
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Rinse and drain peas
In a big pot, on high temperature, add liquid and peas; bring to boil for 15 minutes
Reduce heat to olw and allow to cook for another 15 minutes
Once peas are tender, stir in garlic powder, cover and allow to sit with no heat for about 20 minutes
Bring peas back to boil for a few minutes; taste-test and add salt and pepper
Serve with homemade cornbread
- Peas are soft-skinned legumes and do not require soaking
- Black-eyed peas are the most popular version, but not quite as tasty as purple hull peas
- Black-eyed peas have a grainier texture than purple hulls
- To enhance the flavor of peas, here are a few ideas:
- Add a slice of uncooked bacon to the peas during the cooking process
- Add a smoked ham hock to the peas during the cooking process
- Saute yellow onions in a bit of oil, then add those to the peas during the cooking process
- Add uncooked okra to the beans on the second boil
- Use peas as the base and add fresh tomato, okra and cornbread for a complete meal
- Resting Time: is not required, but it allows the flavors to marry and the liquid to thicken a bit, which is a good thing!