For pink-eyed purple hulls, 20 minutes is pushing it just a tad IMO....You can certainly check them for doneness after 20 minutes, but if you get a raw/green taste you may want to cook longer. They should hold their shape, and be tender when done. Simmering/slow boiling is the preferred method of cooking....Any of the usual seasoning meats (hocks, salt pork, bacon, ham, tasso, pig tails, etc etc, etc, work well ~ Bacon especially is good. Salt to taste!
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
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