Wash shelled peas and bring a pot of water to boil.If you buy fresh,shelled peas and want to freeze them, you'll need to blanch them first. Store fresh and frozen cooked peas in an airtight container in the refrigerator for up to three days. (total time=about 40 minutes)Ĭook and season frozen Southern peas the same way as fresh, but rinse the frozen ones prior to adding them to the stockpot in order to remove any ice crystals. Set timer to Manual for 20 minutes allow steam to release. Place fresh peas, 2 ½ cups of water or broth and seasonings in instant pot. Double check the liquid level frequently. Season with salt, pepper and a little garlic and/or onion powderĪdd all ingredients into crock pot and cook on low 5-6 hours. Reduce heat to low, cover and allow to cook for 1 ½ to 2 hours be sure to check the liquid level and add more if needed You can either scoop it off or leave it-it will seep back into the pot.) (If a foam forms early in the cooking process, don't worry! It's just water soluble proteins released from the peas. If you're lucky enough to have fresh, cooking them is a breeze! Now days, most farmers mechanically shell their crops, but if yours are still in their shells, you'll want to shell and rinse them first.Īdd them to a large stockpot with your choice of meat (bacon, ham hock, fatback, ham),įill the stockpot with water or chicken broth and bring to a rolling boil. This gives a "smokey-meat flavor" without using animal products. Just make sure you have enough liquid to cover the purple hull peas by about 2"-inches.Īnother way to ramp up the flavor for vegetarians is to cook them in a seasoned vegetable broth with sauteed onion, celery and bell pepper, (also known as "The Holy Trinity" in the South) and add a few teaspoons of Liquid Smoke. Use either water, chicken broth/stock or vegetable broth/stock. Southern cooks usually put a salty piece of pork in the water or broth while they're cooking, such as a smoked ham hock, bacon, fatback or ham.Īdd a little salt, pepper and garlic and/or onion powder and allow the delicious flavor to shine! Liquid Unfortunately, they're available only in the summer, so if you love them and want to eat them year-round, you'll want to buy a bushel and freeze them. Purple hulls are a pale green and are less grainy than the black-eyed-they have the texture of a "cream" pea. Some claim they're not quite as flavorful as their pink-eyed, purple cousin. While both are delicious, black-eyes are pale white and have a somewhat grainy texture. Over the years, pea crops have co-mingled, so it's not uncommon to find a variety grown and served together on a Southern table. There are several varieties and, depending upon where you live, they may be called different names. Black eyes are pale in color and have a dark black "eye", where purple hulls are a little greener in color and have a tiny pink ring around their purple eye.
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