purple hull, or fresh black-eyed peas, I usually make a riff on this recipe:

Lady Cream Peas in Vinaigrette


I boil them till tender (about 20 minutes)
then dress them with a vinaigrette. You can
always add tomatoes or peppers if you like
as well. (I add minced Italian parsley and shallots instead of peppers.)

For my dressing I take a couple of fresh
garlic cloves and mash to a paste with some
salt. Then add a bit of mustard, some
balsamic vinegar, olive oil, and salt and
fresh cracked pepper to taste.

These peas, along with a plate of fresh tomatoes,
really mean summer in the South to me. (Well, you can fry up some corn flour-crusted catfish fillets to "kick it up a notch!"