Fresh Purple Hull Peas are hard to come by around these parts. If you ever run across someone who grows them, I highly suggest that you get chummy with them.
Purple hull peas are very filling served on top of rice for a light lunch. They are usually eaten as a side veggie with a serving of cornbread nearby. Whether seasoned with just salt & pepper, or a load of spices or accompanied with a ham bone or salt pork, any way they’re cooked, they’re good eats!
I really enjoy the natural flavor of the peas. So, my recipe for cooking them is very simple & easy.
HERE’S ALL IT TAKES
- 2 pounds fresh shelled purple hull peas
- 2 garlic cloves, whole
- 1 teaspoon Hickory liquid smoke
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- enough water to cover peas in the pot
Place all the ingredients in a large pot over medium high heat. Make sure you have enough water to cover the peas with 2 inches of water. After the water comes to a boil, cover with a lid, reduce heat and simmer for 2 hours.
Set your timer for the first hour and check the water level on the peas. Add more water if necessary, you want at least 1 inch of water above the peas. Cover with lid, again, and set the timer for the last hour.
Two pounds of peas makes enough for dinner and storing extra in the freezer. Even though, it takes time to cook them up. They are worth every minute. And you don’t have to stand over the stove while they’re cooking. Go watch a couple of your favorite cooking shows while you’re waiting.