When I started dating Paul, grill master extraordinaire, he introduced me to purple hull peas. I wondered where they’d been all my life (Paul and the peas, that is).
He kept telling me that if I loved purple hull peas, then I’d REALLY LOVE cream peas.
The whole concept was strange to me. These little nuggets of deliciousness are called peas, but they taste more like beans with a more velvety texture.
The promised cream peas just came back into season, and I saw a bag in Brookshire’s yesterday, locally sourced from Canton, Texas. I snapped up a bag, thinking there was no way the two of us would eat all of them.
Cream peas are now the other love of my life.
They’re so simple to prepare. I diced some bacon and sautéed it until it was almost brown. I threw in the peas, tossed them in the rendered bacon, and then filled the pan with water. (I also added salt and pepper.) I brought them to a boil, reduced the heat and let them simmer for about 90 minutes.
I can’t wait to have them again.