“American Indian Corn Dishes,” 1958
An ingredient needed for some Indian corn dishes takes the place of soda: dry pea hulls (black-eyed peas) are roasted to ashes in an iron kettle. Enough cold water is added to the ashes to form a soft mixture that can be rolled into small balls the size of a walnut. The balls are set out to dry, and then stored and can be kept indefinitely for use. A small amount of this dried mixture gives a greenish tinge and special flavor to the food.
Beulah Simms, 1970
Place dried green beans or English pea hulls in a container and burn to a crisp. The hulls must be clean and free of dirt or the bread will be gritty. Ground the burned material into a fine powder.
Native American Recipes, 1996
Bean hull powder is made by burning bean hulls in a pot and sifting the ashes. Finely ground purple pea hulls may be substituted for bean hull powder.
Bertha Tilkens, 2009
After the bean hulls are dried, the hulls are burned and the resulting ashes are added to the cornmeal. The ashes look grey when they are just burned, but they give the bread a blue color upon cooking.