Fresh peas

The method I've learned from my mother-in-law goes like this: Heat a small amount of vegetable oil (maybe 1 tbsp) in a heavy pot. Add the fresh peas and "stir-fry" for a couple of minutes. Add enough water to cover the peas by at least an inch, and bring to a boil. Reduce heat, partially cover, and simmer for approx. 45 minutes. The cooking time may vary depending on the size on the peas, so take a sample after 30 minutes to check for doneness. Add salt to taste near the end of the cooking time.

Although I usually cook with a lot of different herbs and spices, I've found that fresh field peas (black-eyed, white acre, purple hulled, butter beans, etc.) really taste best when seasoned with nothing but salt.