I’m as surprised as anyone else to see purple hull peas this late in the year, but I’ll take it!
They’re easily adaptable to cooler-weather fare, especially if you do like I do and put them in the slow cooker.
Slow Cooker Peas and Smoked Sausage
2 cups fresh purple hull peas
2 1/2 cups vegetable or chicken stock
12 ounces smoked sausage or kielbasa
1 large tomato, diced (about 8 ounces)
1/2 cup diced onion
2 cloves garlic, minced
Salt and pepper
Add all ingredients to slow cooker and cook on low for 8 hours. Season to taste before serving (depending on what kind of broth and sausage you use, the amount of salt and pepper needed will vary). Serve over rice, if desired.