I'm going to try that with the next purple hulls I buy on Saturday. I don't know what was different about the batch I just cooked; I cooked them in my normal way, but they were the best I've cooked and I've been cooking purple hulls for 45 years or so.
For any kind of field peas; shell and wash. Take 2 strips of bacon and cut them into pieces with scissors. Slowly fry in the bottom of 3 quart saucepan. When the bacon begins to brown, add about a quarter of a medium onion, diced. Continue to fry slowly, stirring frequently, until bacon is browned, not necessarily crisp.,Add peas and enough water to cover. Bring to a full boil, turn to very low, and cover. Cook until peas are just tender, adding boiling water if needed. After they are cooked add salt and fresh ground pepper to taste. Works for black eye, purple hull, crowder and cream peas.
