Classic Fresh Purple Hull Peas Food

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.

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.

FARMER'S CAVIAR

Steps:

• Boil the purple hull peas in salted water until tender, then drain and cool. Meanwhile, boil the lima beans in salted water until tender, then drain and cool.
• Combine the corn, purple hull peas, lima beans, red bell peppers, green bell peppers, red onion, jalapeño and cilantro in a large bowl. Add the Dressing and toss together. Taste and adjust the seasoning as necessary. If time allows, marinate the caviar in the fridge for an hour.
• Whisk together the olive oil, red wine vinegar, lime juice, sugar, garlic salt, oregano, olive oil and salt and pepper to taste in a bowl.

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.