Slow Cooker Creole Style Purple Hull Peas
I have fond memories of shelling purple hull peas with my Aunt April and my cousins. Now I buy them at the farmers market or frozen, but I still think about those warm days on my aunt's back porch.
Field peas or black-eyed peas can be used instead of purple hulls.
bell pepper, chopped
tomato, peeled and diced
purple hull peas or black-eyed peas
salt and pepper, to taste
Heat a medium, nonstick pan over medium heat. Add smoked sausage and cook until lightly browned. Drain on a paper towel. Reduce the heat to medium-low, add the onion, bell pepper and celery into the pan and sauté until softened. Add garlic and cook for another minute (don't brown it). Scrape into a 4 or 6 quart slow cooker.
Add bacon, tomatoes, peas, and chicken broth to slow cooker. Cover and cook on high for 6 hours or until beans are tender. Taste and adjust seasoning as needed.
Suggestion:Use a pound of sliced sausage and serve it over rice for a main dish. Don't forget the cornbread!