Best 6 Purple Hull Peas Recipes
Purple hull peas, scientifically known as Vigna unguiculata subsp. unguiculata, are a type of cowpea valued for their unique flavor and nutritional benefits. Originating in West Africa, these peas have a rich history and are a staple ingredient in many cuisines worldwide. Whether you prefer traditional southern recipes or are looking to experiment with international dishes, purple hull peas offer versatility and culinary inspiration. In this article, we will explore the culinary journey of purple hull peas, providing you with a selection of delectable recipes that showcase their distinctive taste and versatility. Get ready to embark on a flavorful adventure as we delve into the world of purple hull peas, uncovering hidden gems and delightful dishes that will tantalize your taste buds.
Let's cook with our recipes!
MOM'S PURPLE-HULL PEAS
A wonderful side-dish for any southern-style-meal. Goes great with cornbread and fried pork chops!
Provided by SAMARTHUR
Categories Side Dish Vegetables Green Peas
Time 2h10m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 20.3 g, Cholesterol 12.9 mg, Fat 9.2 g, Fiber 5 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 526.3 mg, Sugar 2.5 g
PURPLE HULL PEAS WITH BACON AND ONIONS
My maternal grandparents from Mississippi always grew and served purple hull peas, so I enjoy memories of them whenever it is pea season. This recipe was a winner at the Emerson, Arkansas, PurpleHull Pea Festival & World Championship. I made minor alterations to suit our tastes. See www.purplehull.com for more recipe ideas.
Provided by Catherine B.
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 433.1, Fat 3.4, SaturatedFat 0.9, Cholesterol 4.9, Sodium 193.9, Carbohydrate 73.3, Fiber 12.4, Sugar 10.2, Protein 29.9
PURPLE HULL PEAS
A culinary tradition in the south are purple hull peas. Frozen ones are good (if frozen correctly) but fresh ones are delicious. A friend once said,"Give me fresh purple hull peas, fresh corn on the cob and fresh summer tomatoes and that's all I need for a great meal." My husband and I top them with homemade Ripe Tomato...
Provided by Donna Brown
Categories Vegetables
Number Of Ingredients 3
Steps:
- 1. Shell peas and wash thoroughly. Cover with cold water and add seasoning meat. Don't add any more salt until they are nearly done and you taste peas to see if they are salty enough. The seasoning meat will be salty and will season as it cooks. Bring to a boil, then turn burner down to a slow boil. Cook until tender but not mushy! NOTE: If you have any leftover, put them in your pot of homemade soup. They are already seasoned and add great flavor.
PURPLE HULL PEAS - HEART HEALTHY
Purple Hull Peas are a lot like black eyed peas. We buy ours fresh and already shelled from a roadside farm stand in East Texas. We keep them in a cooler for our four hour trip back home. I put them in the fridge and make this ASAP usually the next day. I got this recipe from purplehull.com. but I use half the sugar and half the salt that the original had. We love the healthier version and hope you will too.
Provided by Chef RZ Fan
Categories Beans
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Well Rinse the Purple Hull Peas -I put mine in a colander in a bowl and fill with cold water and rinse several times until I can see when the water is clear.
- Fill a Three Quart Sauce Pan half way with water - about 6 Cups.
- Place on High Heat.
- Add Salt, Olive Oil, and Sugar.
- Bring to a rolling boil.
- Add Peas.
- Bring the water back to a rolling boil.
- Then turn the heat down Med-Low.
- Wait until they Simmer.
- Then Cover and Simmer for 90 minutes.
PURPLE HULL PEAS AND MUSTARD GREENS IN SMOKY POTLIKKER
Southern field peas come in seemingly endless varieties, the most well known of which are black-eyed peas. For this dish, it's worth seeking out their sister, the pink-eyed purple hull pea that April McGreger, who makes Farmer's Daughter brand pickles and preserves Hillsborough, N.C., knew growing up. They are sold fresh in late spring through the early fall in the South, but can be found frozen. Black-eyed peas will do just fine, though. This is a bold and brothy soup with plenty of what Southerners call potlikker, flavored with ham hocks for traditionalists or smoked turkey parts for a lighter version. It is essential to serve this dish with sturdy cornbread to soak up the potlikker. Ms. McGreger likes thin and crispy cornbread.
Provided by Kim Severson
Categories main course, side dish
Time 3h
Yield 6 to 8 servings, about 12 cups
Number Of Ingredients 18
Steps:
- Over medium heat, warm the oil in a large Dutch oven or other soup pot. Add the onion and celery and cook for 5 minutes, or until soft. Don't let the vegetables brown. Stir in the garlic and cook another minute. Stir in the chile, bay leaves, thyme and allspice.
- If using ham hocks, add them along with 10 cups of water, bring to a boil and skim off any foam. Partly cover the pot with a lid and simmer for 2 hours. If using smoked turkey wings or legs, add 9 cups of water, bring to a boil and skim off any foam. Partly cover with lid and simmer for one hour.
- Stir in the peas, partly cover the pot with the lid and simmer until the peas are tender. This will take about 20 minutes for fresh or frozen peas or as long as 1 1/2 hours for peas that were dried and soaked.
- While the beans cook, wash the mustard greens in several changes of water. Taste a leaf to be certain they are not gritty. Tear the greens into bite-size pieces and discard the tough middle stem. Alternately, pre-cut, bagged mustard greens can be used.
- Remove the hocks or wings to a platter and cool. Take the meat off the bone, chop and add to the pot. Discard any skin and connective tissue.
- Add the shredded mustard greens and tomatoes to the pot and simmer just until the greens are wilted, or about 10 minutes. Stir in the vinegar, sugar, salt, black pepper and green onions. Taste and adjust seasoning. Ladle into warm, shallow bowls and scatter a few celery leaves on top. Serve with cornbread and pass pepper vinegar or hot sauce at the table.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 4 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 367 milligrams, Sugar 9 grams, TransFat 0 grams
SLOW COOKER CREOLE STYLE PURPLE HULL PEAS
I have fond memories of shelling purple hull peas with my Aunt April and my cousins. Now I buy them at the farmers market or frozen, but I still think about those warm days on my aunt's back porch. Field peas or black-eyed peas can be used instead of purple hulls.
Provided by Dennise H.
Categories Vegetables
Time 6h20m
Number Of Ingredients 10
Steps:
- 1. Heat a medium, nonstick pan over medium heat. Add smoked sausage and cook until lightly browned. Drain on a paper towel. Reduce the heat to medium-low, add the onion, bell pepper and celery into the pan and sauté until softened. Add garlic and cook for another minute (don't brown it). Scrape into a 4 or 6 quart slow cooker.
- 2. Add bacon, tomatoes, peas, and chicken broth to slow cooker. Cover and cook on high for 6 hours or until beans are tender. Taste and adjust seasoning as needed.
- 3. Suggestion:Use a pound of sliced sausage and serve it over rice for a main dish. Don't forget the cornbread!
Tips:
- Choose fresh, tender purple hull peas. Avoid peas that are wrinkled or have brown spots.
- Soak the peas overnight before cooking. This will help them cook more evenly and quickly.
- Use a large pot to cook the peas. They will expand as they cook, so you need plenty of room.
- Add a little salt to the cooking water. This will help to enhance the flavor of the peas.
- Cook the peas until they are tender but still have a slight bite to them. Overcooked peas will be mushy.
- Drain the peas and rinse them with cold water. This will help to stop the cooking process and keep the peas from becoming overcooked.
- Serve the peas warm or at room temperature. They can be eaten alone or used in a variety of dishes.
Conclusion:
Purple hull peas are a delicious and versatile ingredient that can be used in a variety of dishes. They are a good source of fiber, protein, and vitamins, and they are also low in calories. Whether you are looking for a simple side dish or a hearty main course, purple hull peas are a great option.
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