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Add the purple hull peas, bacon, onion powder, salt and pepper to a medium-size saucepan, stirring well.
Add broth. If it doesn’t cover the peas by ½ an inch, add a little more.
Cover and bring to a boil. Reduce heat to a simmer.
For fresh peas, cook 25 minutes or until tender. For frozen peas, cook 35 minutes or until tender.
Add all the ingredients (with just 2 cups broth) to a 3 quart or 6 quart Instant Pot. For fresh peas, set to Pressure Cook for 10 minutes.
Let Natural Release for 10 minutes before releasing (venting) pressure.
For frozen peas, set to Pressure Cook for 15 minutes. Let Natural Release for 10 minutes before releasing (venting) pressure. If you prefer softer peas, add 2 minutes Pressure Cook time or let Natural Release completely without manually releasing pressure.
Add all the ingredients to a 4- to 6 quart Crockpot, stirring well. Cover with lid.
For fresh peas, cook on LOW for 5 to 7 hours or HIGH for 4 hours or until tender.
For frozen peas, cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours or until tender.
Note: If peas are frozen in a solid mass with liquid, you’ll need to thaw in the microwave first, or stir well half way into the cooking in the slow cooker.