Creamer, black-eyed, purple hull ... they all work. This is my basic recipe for peas of this sort. There is just something about the starch in the pea mixed with the acid of the tomato. However, the essential ingredient for me is the vinegar. They just aren't the same without it. I like to let them simmer for some time but really ... they are wonderful as soon as they are done. My family likes these types of peas as either a side dish or for a main. I used fresh peas in this recipe but you can use dried. (if using dried I would use the quick soak method listed on the bag). If you use dried peas in your peas will have a little bit different taste and consistency but it is still very yummy. Basic, wholesome and good!
creamer peas by ann west
1 lb peas - creamer, black-eyed, or purple hull
2 slices of bacon (left whole then you can remove)
1 small onion chopped
1 clove garlic
2 ripe tomatoes chopped
1 bay leaf
1 tsp oregano
chicken or vegetable broth 3 -4 cups
2 tbls white wine vinegar
dash of worcestershire sauce
pinch of dried mustard
pinch of cumin
salt and pepper to taste
* if you are vegetarian or want a lighter version without bacon try adding some smoked paprika. I love the smokey flavor it gives the peas without the fat!
Saute chopped onion in pan with a little olive oil and the strips of bacon until onions are cooked. Add peas, chicken broth (3 cups of broth to start), the garlic, tomatoes, bay leaf, and oregano. Let simmer for 15 - 20 min. Add vinegar, worcestershire and salt and pepper to taste. If it needs more liquid add more broth. Let cook another 15 - 20 minutes and adjust seasoning again. Serve as a side dish or as a main with salad and toasted cheese bread or cornbread. If there are leftovers I like to add some spinach too. This recipe is enough for a family of 5 but I double it so we have plenty and then some.