- 9 cups fresh lady peas
- 1/2 small yellow onion, quartered
- 1 teaspoon kosher salt
- 9 cups water
How to Make It
Bring lady peas, onion, salt, and water to a boil in a stockpot over high heat. Reduce heat to medium, and simmer 45 minutes or until peas are tender, skimming foam often. Drain, reserving 2 cups cooking liquid; discard onion. Refrigerate peas and cooking liquid up to 2 days.