Shelled purple hull peas

Have you ever bought things at the farmers' market solely because they're pretty and catch your eye? That was me this weekend, I bought these beautiful flowers:

Aren't they cute? They're called:

The blossoms feel like velvety 70's wallpaper and the deep burgundy color is so decadent looking. I can't help touching them every time I walk by the coffee table. I also bought some of these gorgeous peas. I asked the vendor what type of pea they were and she said black-eyed peas. Not these Black-Eyed Peas:

but rather the kind you eat at New Year's in Hoppin' John. Anyhow, I discovered after I shelled them that they were actually purple hull peas. I've heard they're creamier tasting than black-eyed peas so I thought I'd give them a whirl. I ended up cooking them with some bacon, garlic and onions- "Southern style." The house smelled absolutely divine while the peas were simmering. The dish itself turned out lip-smackin' good.  Mmm-mmm-mmm, I wish I had bought more peas! Next time I might try serving it over a plate of rice or with some homemade cornbread. I've heard sopping up the pot liquor with cornbread is the way to go.

Purple Hull Peas and Bacon


1 cup purple hull peas, shelled

3 slices thick-cut bacon, cut into small pieces

1/2 yellow onion, chopped

1-2 cloves garlic, minced

salt and pepper


1. Place the bacon pieces in a pot and cook until the fat has rendered. Add onions. Cook over medium high heat until onions become translucent. Add garlic, cook for another minute. (Do not drain bacon grease.)

2. Add shelled peas and enough water to cover the peas by 1-inch.

3. Bring to a boil. Continue to allow ingredients to boil for about a half hour.

4. Then reduce heat to medium-low and simmer for about an hour. Add more water if necessary to keep the peas covered.

5. Once the peas are soft. Remove from heat, drain off some (but not all!) of the liquid.

6. Season with salt and pepper. Serve while still warm.
0 Responses

Post a Comment