|
|
I got an email request
on how to cook purple hull peas. I put these up by the bushels so
I had to stop and think about cooking a small batch, this is a
manageable amount.
2 c. Fresh or Frozen Purple hull Peas
1 lg. Onion (chopped)
4 slices Bacon (cut into 1" pieces)
I fry bacon (that is cut into small pieces) and chopped onions
(I've also bought a cured ham and chopped it up to use instead of
the bacon) in the pot I'm going to cook my peas in until the
onions are wilted.
After the onions wilt add the peas and cover with water, about an
inch above the peas. Do not season until peas are tender, don't
ask me why, "my Mom said that is how you do it",
something maybe to do with the salt making the peas tough.
You may have noticed in my recipes, I like Tony Chachere's
Seasoning. It has flavors I really like. If you can't get it where
you live, make a mix of red pepper, salt, garlic powder, and onion
powder. It is not as good but it is a good mix. Tony Chachere's
has a web site you might want to visit and order his seasoning mix.
It takes a while for the peas to get tender, just cook them on a
medium-low fire and don't let the liquid cook out. If they aren't
tender and the liquid is cooking out, add a little more water and
continue cooking. You want the peas to have a sauce of sorts or
gravy, not runny and not thick, just kind of saucy. |
|
Back to Vegetables |
|
