@Gossipmpm ...

Put enough water to "cover" the bottom of the pan
and a couple tbsps of butter in with the peas over
medium-low heat - cook (covered) about 5-7 minutes,
shaking the pot a time or two so the peas are well
coated. Turn up the heat to medium-high and allow
the water/butter mix to "boil away" ... the peas
will "implode" (shrivel), then remove from the heat.

The taste is very unique and different than
"regular-ol' cooked" peas. It's difficult to
describe ... I wanna say "charred" peas, but that
doesn't give 'em justice :)