Fresh Purple Hull Peas

Cajun French:  la feve (la fev)  –  pea

 

A farmer gave us a piece of cooking advice some time back; do a first boil with fresh peas and beans.  He said it would take the starch out and they would taste better.  Skimming the starch helps but rinsing the peas or beans is even better.  Never having done a first boil we decided to try his method.  It does give a better taste and we have been cooking our fresh peas and beans that way ever since. 

Mais C’est Bon!

Enjoy!!

Indgredients: 

• 3 cups fresh shelled purple hull peas
• 1 medium onion, chopped
• 4 cloves garlic, sliced
• 1-2 Tbl olive oil
• 5-6 cups water
• 2 tsp salt

Sort and rinse peas.

Place peas in large pot and cover with water.

Bring to a boil, then boil 3-4 minutes.

Skim off starch as it occurs.

After 3-4 minutes, drain peas and rinse

Wipe out pot.

 

Chop onion and garlic.

Heat oil in same large pot.

Add onion and garlic and cook until tender.

Add peas, salt and water.

Bring to a boil, turn to medium-low and cook until peas are tender.

Add water if necessary.

Cook 45 minutes to an hour checking water level every 15 minutes.

 

Note:  Fresh peas cook much quicker than dried peas.