Purple Hull Peas Recipes

PURPLE HULL PEAS RECIPE

Steps:

• Add olive oil to a large saucepan over medium-low heat. Once the pan is hot, add the onion and cook for about six minutes or until it is tender and translucent.
• Add the peas, the ham hock, salt, pepper, and chicken stock. Add water if necessary to make sure the peas are covered by at least an inch of liquid. Turn the heat up to medium-high until the liquid comes to a boil. Reduce the heat and cook uncovered for about 20 minutes.
• Start tasting the peas at about 15 minutes to check for seasoning and to see if they are tender. The smaller and fresher they are, the less time they will need to cook.
• Once done, remove and discard the ham hock and serve immediately.

CLASSIC FRESH PURPLE HULL PEAS

Steps:

• 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.

MOM'S PURPLE-HULL PEAS

Steps:

• Place the purple hull peas into a large pot and cover with water. Bring to a boil over high heat, add okra if using and boil for 2 minutes, stirring twice. Reduce heat to medium-low, add the bacon, sugar, baking soda, salt, and pepper. Cover and simmer until tender, 1 1/2 to 2 hours.

PURPLE PEA HULL JELLY

Steps:

• Wash pea hulls thoroughly, at least twice. Place in large pan and add enough water to just cover. Bring to simmer and cook until hulls lose most of their purple colour. Remove hulls saving the juice.
• Dissolve 1 box Sure.Jell in 4 cups hull juice in large pan. Bring to full rolling boil and cook 2 minutes.
• Add sugar and bring back to rolling boil, cook another minute. (Test for jell in saucer cooking longer if necessary.)
• Remove from fire and skim off foam. Pour hot jelly into hot jars, clean rim and seal with hot lids.

PURPLE HULL PEA CORNBREAD

Steps:

• Brown sausage and onions in a medium skillet.
• In a large bowl, combine the cornmeal and all other dry ingredients and mix well.
• In a small bowl, beat the eggs, buttermilk and oil together, then add the wet mixture to the dry ingredients.
• To this mixture, in the large bowl, add the cooked sausage and onions and stir well.
• Then, add the remaining ingredients and mix well.
• Pour this into a 13 X 9 inch, lightly greased, baking dish and bake at 350°F degrees for 50-55 minutes.
• If you would like, sprinkle a little more cheese on top for garnish before serving.

INSTANT POT PURPLE HULL PEAS RECIPE - (3.5/5)

Steps:

• Heat pot on saute until it reads "hot." Add oil or grease and allow to heat up until hot; then, add onion. Stir, then add seasoning meat. When the onion is transparent, add chicken broth and deglaze. Then, add brown sugar, then add peas. Attach lid with the vent closed. Manually set for 8 minutes. Use the 10-minute Natural Pressure Release to release the steam.

PURPLE HULL PEAS WITH BACON AND ONIONS

Steps:

• In a medium sauce pan, saute bacon for 2 minutes to release fat, then add onion and jalapeno. Continue to saute over medium heat until onions are caramelized and bacon is browned. To reduce calories, can pour off any rendered fat.
• Add peas and just enough chicken stock to cover the peas.
• Add smoked salt and fresh pepper to taste.Cover pan and simmer gently until peas are tender, 15 to 20 minutes.
• Taste and adjust seasonings. Serve and enjoy!