Robbie Shoults with Bear Creek Smokehouse shares his recipe for a Southern Classic, purple hull peas. Of course, Robbie will give it a twist to make them extra good!
Spicy purple hull peas
from the Bear Bottom Bliss cookbook
make 4-6 servings
2 pounds fresh or frozen purple hull peas
6 cups water
1/2 medium yellow onion, chopped
1 ten ounce can diced tomatoes with green chiles
7 ounces smoked sausage, sliced in 1" pieces
1/4 teaspoon black pepper
salt and pepper, to taste
In a Dutch oven, put peas and enough water to cover them. Bring to a rolling boil and cook for ten minutes.
Add onion, tomatoes, green chiles, salt and pepper.
Return to a boil. Reduce heat to maintain a slow simmer. Cook for 10-15 minutes. Stir in sausage pieces, and allow to heat through.