Place the purple hull peas into a large pot and cover with water. Bring to a boil over high heat, add okra if using and boil for 2 minutes, stirring twice. Reduce heat to medium-low, add the bacon, sugar, baking soda, salt, and pepper. Cover and simmer until tender, 1 1/2 to 2 hours.
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.
In a medium sauce pan, saute bacon for 2 minutes to release fat, then add onion and jalapeno. Continue to saute over medium heat until onions are caramelized and bacon is browned. To reduce calories, can pour off any rendered fat.
Add peas and just enough chicken stock to cover the peas.
Add smoked salt and fresh pepper to taste.Cover pan and simmer gently until peas are tender, 15 to 20 minutes.
Taste and adjust seasonings. Serve and enjoy!
r dutch oven, bring the purple hull peas to a boil for 3
Cover with water & bring Purple Hull Peas to a boil for 3
In casserole dish, layer 2 cups peas, tomatoes, onion, bell peppers and salt and pepper to taste. REPEAT LAYERS. Sprinkle Parmesan cheese on top. Place 6 slices of bacon on top of cheese and bake until bacon is done and onions are tender. You may need to place under broiler to get bacon crispy.
Drain and rinse canned peas.
Chop vegetables.
Mix all ingredients well.
Serves 8.
Rinse and drain the purple hull peas.
Clean seeds from jalapeno and dice.
Seed and dice all other ingredients and mix in bowl.
Salt and pepper.
Squeeze the juice of 1 lemon over it; mix.
Add cooking oil.
Brown sausage and onions in a medium skillet.
In a large bowl, combine the cornmeal and all other dry ingredients and mix well.
In a small bowl, beat the eggs, buttermilk and oil together, then add the wet mixture to the dry ingredients.
To this mixture, in the large bowl, add the cooked sausage and onions and stir well.
Then, add the remaining ingredients and mix well.
Pour this into a 13 X 9 inch, lightly greased, baking dish and bake at 350\u00b0F degrees for 50-55 minutes.
If you would like, sprinkle a little more cheese ...
After shelling peas, wash about 3 gallons of the hulls in 2 to 3 different waters.
Place in large kettle and cover with water. Bring to a boil and boil for about 20 minutes.
Strain liquid from hulls.
In a large pan, measure liquid.
Add Sure-Jell. Stir until dissolved.
Add sugar.
Bring this to a full rolling boil and boil about 15 minutes.
Remove from heat.
Let stand about 5 minutes.
Skim and pour in hot jars and seal.
Wash pea hulls thoroughly.
Boil in water until juice is purple-red. Strain juice; measure juice into 8 to 10-quart saucepan.
Add Sure-Jell.
Bring to a boil.
Add all of sugar at one time; stir until sugar dissolves.
Return to a rolling boil. Cook, stirring constantly, for 2 minutes.
Remove from heat; skim off foam.
Pour into sterilized jars.
Cook peas as usual.
Mix all together and cook until bell pepper and onion are tender.
Combine the first 8 ingredients in a medium saucepan.
Bring to a boil.
Cover, reduce heat and cook 30 to 35 minutes or until peas are tender.
Combine all ingredients in a saucepan; bring to a boil.
Cover, reduce heat, and simmer 45 minutes-1 hour or until peas are tender.
Stir together softened butter and wasabi powder until well combined.
Microwave sugar snap peas with water, covered, at HIGH 3 to 4 minutes, until crisp-tender. (If using frozen sugar snap peas, microwave without any water).
Toss with wasabi butter.
Sprinkle with salt.
Place ham hocks in 2 quarts of water in a 4-quart pot and boil slowly for 15 minutes.
Add frozen black-eyed peas and simmer for about 1 hour until peas are tender.
Salt to taste.
Serve over rice with a dash of hot pepper sauce.
Crumble corn bread in bottom of casserole dish.
Layer with purple hull or other peas, onions, tomatoes, bell pepper and Cheddar cheese.
Repeat process.
Top with 1 cup or less mayonnaise.
Sprinkle 1/2 cup grated Cheddar on top.
Refrigerate several hours or until next day.
Cut bacon into several pieces; place in a heavy boiler and cook until almost done; drain.
If you use ham then put it on in the water and cook for several minutes before adding the peas; do not drain.
Add peas, dash of salt, sugar and water to cover; bring to a boil; reduce heat and simmer until peas are tender. After several minutes of cooking taste liquid to see if you need more salt, if so add it now and finish cooking.
Add warm water if needed to keep the peas just covered.
Shell peas until you get 2 quarts.
Pick out all the bad peas and discard.
Wash peas through 3 or 4 pans of water.
Put in a 4-quart pot or dishpan.
Add water 2 inches above peas.
Slice salt pork crossways down to rind in 1/4-inch slices.
Put in pot of peas; cover and boil until peas are tender.
Add sugar to peas while boiling.
You may have to add more water before peas are done.
Boil
hulls
from peas until tender, then strain juice. Mix juice with Sure-Jell and bring to boil.
Add sugar.
Bring to boil
again and boil 15 minutes.
Set aside for 5 minutes. Skim. Pour into jars.
Seal as desired.