Sunday, July 19, 2020

Classic Fresh Purple Hull Peas

A basic recipe for fresh purple hull peas, simply seasoned with bacon, onion, garlic and salt and pepper.
A classic recipe for southern peas, in this case, fresh purple hulls, simply seasoned with bacon, onion, garlic, salt and pepper, perfect as a side dish or as a feature on a vegetable plate. Pictured here with my whiskey glazed baked ham, Dr. Weil's steamed broccoli and the cornbread from my cookbook {affil link}, made with stone ground cornmeal from the Smoky Mountains.

Fresh Purple Hull Peas

If I had to pick one of my favorite southern peas, it'd have to be purple hulls. I just love them, and they are super easy to grow and easy to find, even if you don't grow your own.

Purple hull peas get their name from the color of the hull, and it used to be that if you ever shelled any from the pod, your purple stained fingers would be a dead giveaway. It might be that most shelling takes place in an air conditioned home these days, rather than in a rocker on the front porch in the heat and humidity, but I've shelled several pounds at a time and didn't have issue with those colorful fingers.

This is the method I use for a pot of purple hulls, intended to be served as a side dish, or a component of a vegetable plate, and it's the same base method I use for most other southern peas. Fresh, frozen and dried peas all work fine, the only variant being cooking times, and if dried, whether or not you need to soak them first. Salt pork, ham hocks or good ole bacon will work as your base seasoning, as will any number of other smoked meats.

You're more likely to find purple hulls fresh, in the pod, or shelled and frozen, at your local farmer's market, while black-eyed peas are most often cooked from dried. Some folks will tell you that purple hulls have much more flavor than black-eyed peas, and though I'd agree to some degree, I think they are very similar in size, taste and texture. Purple hull peas are also very popular canned, and I use this same basic method to dress those up too.

Here's how I make them.

First things first, of course, you have to shell those peas, or you can also buy them already shelled and frozen at your local farmer's market for a little more money. Rinse well.


Pork is bred so lean these days, that depending on the brand bacon I use, I find that you often need a little bit of fat to start with. Add that to a large pot and heat over medium high heat. Add chopped bacon, onion and garlic. Add seasonings, sugar, peas and enough water to cover the peas - how much will literally depend on the size pot you use. Bring to a boil, reduce to a medium high simmer, and cook about 30 minutes, skimming off any foam that accumulates. Lower the fire to medium low, cover and continue cooking another 20 to 30 minutes, or until the peas are tender, stirring occasionally. Add more water if necessary - you want to keep about an inch of water above the peas.

I like my purple hulls with a good amount of pot likker and juicy, so if you prefer them more dry, lower the liquid and use a slotted spoon to extract the cooked peas. When peas are tender, taste, adjust seasonings and place in a serving bowl. Serve with sliced, fresh or pickled sweet onion, sliced garden tomatoes and skillet cornbread.


To add okra pods, rinse pods and place on top of the beans during the last 10 minutes of cooking time. Some folks like to cut the okra up and cook it along with the peas. I prefer the whole pods with the peas, because cut up, they tend to make the peas on the gooey, slimy side.


We Need Your Help! There's no paywall here on Deep South Dish - recipes, step by step photos and printables are free and available at no cost to our readers, however, advertising featured on the blog helps to pay for the groceries. If you enjoy the blog but you're using an ad blocker, please consider whitelisting Deep South Dish so I can keep the blog going!

For more of my favorite beans and southern pea recipes, check out the collection on my Pinterest page!




Recipe: Classic Fresh Purple Hull Peas

©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 1 hour

Total time: 1 hour 15 min
Yield: About 4 to 6 servings

Ingredients
  • 2 pounds freshly shucked purple hull peas
  • 1 tablespoon bacon drippings or cooking oil
  • 4 slices bacon
  • 1 medium onion, chopped
  • 2 large garlic cloves, whole but smashed
  • 1-1/2 teaspoons kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
  • 1/2 teaspoon granulated sugar, optional
  • Water to cover peas in the pot, plus an inch
  • 6-8 whole okra pods, optional
Instructions

Shell peas, rinse and drain; set aside. Place oil or bacon drippings in a large pot over medium high heat. Add chopped bacon, onion and garlic. Add seasonings, sugar, peas and enough water to cover them. Bring to a boil, reduce to a medium high simmer, and cook about 30 minutes, skimming off any foam that accumulates. Lower the fire to medium low, cover and continue cooking another 20 to 30 minutes, or until the peas are tender, stirring occasionally. Add more water if necessary, keeping about 1 inch of water over the peas.

To add okra pods, rinse pods and place on top of the beans during the last 10 to 15 minutes of cooking time. Taste, adjust salt and pepper as needed and transfer to a serving bowl. Serve as a side or with sliced, fresh or pickled sweet onion, sliced garden tomatoes and skillet cornbread for an excellent vegetable plate.

Cook's Notes: Frozen peas may be substituted for freshly shucked. May also use this recipe for black-eyed peas, crowder peas, lady cream and many other Southern peas. For a boost in the flavor, swap chicken broth for all or part of the water. May also substitute fat back, salt pork, chopped baked ham, tasso, ham hocks, smoked turkey necks, smoked sausage or andouille, or other meat seasoning for the bacon. Although some folks enjoy adding sliced okra to their peas, I personally prefer to prepare this with whole pods of okra. If you wish to slice it, I would recommend sweating it off, as with gumbo, by cooking it in the fat first. Remove, set aside and add to the peas the last 10 minutes.

Source: http://deepsouthdish.com

NOTE: Request for Access is for document editing purposes only. You do NOT need to request access to print!
Printing Does Require Adobe Reader - download it free!
 PRINT THIS
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too Y’all!

Black-Eyed Peas
Field Peas and Snaps
Lady Cream Peas

Posted by on January 1, 2020
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
150713/150724/150715/140719/140722
.

Bookmark and Share
 
Related Posts with Thumbnails