You can keep fresh Purple Hull Peas in the fridge for 3-5 days. Stir the pot occasionally during the cooking duration, then serve, and enjoy! If you're using fresh peas, simmer for 1 ½ hour. Simmer - If using frozen Purple Hull Peas, allow them to simmer for about 1 hour.If you are using a ham hock instead of bacon, you'll want to add it to the pot now. Add It All To the Pot - Add the peas (fresh or frozen is fine), along with enough water to cover the peas by one inch, followed by the seasoning.Then, add the garlic and cook about 1 minute more. You don't want to get the bacon crispy, you just want to cook the mixture long enough for the onion to soften slightly. Then add the bacon and the onion and cook for about 3 minutes. Sweat the Onions - Add butter to a saucepan and melt it over medium-high heat.Seasoning | The seasoning for this humble dish is about as simple as it can get! All you'll need from the spice cabinet is Kosher salt and black pepper.įor another savory and delicious side, try our easy Roasted Carrots! HOW TO COOK PURPLE HULL PEAS (FRESH OR FROZEN) Onion, Garlic, and Bay Leaf | All of these aromatic ingredients will add a great deal of flavor to your pot of Purple Hull Peas, lending it an extra savory note! If you don't have butter on hand, you could use canola or avocado oil in its place. If you wanted to add extra flavor to the dish, you could also use a low-sodium chicken or vegetable broth!īutter | You'll need a little butter in the pot to get those onions sweating. If you find too much has evaporated toward the end of the cooking duration, add enough just to keep the peas covered. Water | You'll need just enough water to cover the Purple Hull Peas by one inch. If you're in need of a vegetarian option, simply omit the pork. Both will add a smoky, meaty vibe to the dish. Pork | You can use either bacon or a ham hock for this recipe. You may be surprised to see frozen peas will cook faster! This is because frozen produce is briefly blanched before it's frozen, so it's actually partially cooked before it goes into the bag! Purple Hull Peas (Fresh or Frozen) | For this recipe you can use either fresh or frozen peas. In fact, Purple Hull Peas are also referred to as Pink Eyed Peas, due to the fact that the seeds within the pod are cream-colored with a purplish-pink "eye." In Black Eyed Peas, the eye is a dark brown/blackish color. When the pods are opened up and the seeds are revealed, the eyes are different colors. Purple Hull Peas and Black Eyed Peas are both in the cowpea family, but they are not identical crops. Purple Hull Peas are a rich source of protein, vitamins, folic acid, and minerals, and have a very low-fat content, making them a very healthy choice! ARE THEY THE SAME AS BLACK-EYED PEAS? Over time, the Purple Hull Pea has become a staple in Southern cuisine, often used in soups, stews, and savory side dishes. This crop was domesticated in Africa and were introduced into the Southern region of the United States during the slave trade sometime between the 17th and 19th centuries. When mature, the pod varies in color from a light purple to a deep burgundy. Purple Hull Peas are in the cowpea family, an annual legume that is well-suited to sandy soil and little rain. They're easy, delicious, and seriously nutritious, but best of all, they're downright comforting!Ĭan't get enough Southern legumes?! Try our fresh take on Black-Eyed Pea Salad and Texas Caviar! WHAT ARE PURPLE HULL PEAS? These Purple Hull Peas plump up to tender, creamy perfection after a long simmer in a savory, pork-infused broth. Whether you've got a bushel of pink-eyed pea plants growing in the garden or plan to grab a bag from the freezer aisle, we've got a recipe for that! A true Southern summer isn't complete without a hearty bowl of Purple Hull Peas and a hunk of buttery Homemade Cornbread on the side.
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