Braised field picked pink eye purple hull peas... these are the best peas you'll ever have
Rich southern flavor achieved in just minutes.... nah, you can't shortcut greatness, definitely count on spending at least a half day on these. Worth it!
Ingredients
- 4 cups fresh pink-eyed purple hull peas
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 slices thick-cut bacon or I like to cut up a link of conecuh sausage
- 6 –7 cups water or unsalted chicken broth
- Salt and black pepper to taste
- Splash of hot sauce for serving, optional
Instructions
- Cook the bacon (or sausage) until it is brown and leaving a fond.
- Do not drain the grease... we want that... its most of the flavor.
- Add the diced onion and sauté until soft and translucent (about 5 minutes) let it deglaze the pan.
- Add garlic and cook another 30 seconds, until fragrant. Immediately add the peas and pour in 6–7 cups of water. Bring to a gentle boil, then reduce heat to low. Cover loosely and simmer for 1.5 to 2 hours, stirring occasionally.
- Add more liquid as needed to keep peas just covered.
- Finish and season: Once peas are tender and broth has thickened slightly, season to taste with salt and black pepper. Serve: Ladle into bowls and serve warm. Finish with a splash hot sauce if desired.
- Best with cornbread and good humor.
Notes
Serve this as a side. Personally, I love to smother them in a vinegar based hot sauce.
