I first had purple hull peas three summers ago. Matt planted them in our garden, and thankfully my mom was here when the first batch came in because I had no idea what they were or what to do with them. She cooked them up like black-eyed peas, and they were quite tasty. But then the purple hulls really started coming in, and suddenly we were inundated. I tried them dozens of ways and found two recipes that we all loved.
Yesterday, our first batch came in for this season.
As we sat on the kitchen floor, I debated. Would I try something new or go with one of our favorites? I decided to go with a favorite — this recipe from the Barefoot Contessa. I think it is the combination of the Dijon mustard and red wine vinegar. They have such a distinctive, rich flavor. The recipe actually calls for French lentils. When the garden season was over last year, I made it exactly as the recipe stated, and I thought it was good but not great. I really think it is the purple hulls that make it extra tasty!