Showing posts with label Purple Hull Peas. Show all posts
Showing posts with label Purple Hull Peas. Show all posts

Wednesday, June 5, 2024

Instant Pot Purple Hull Peas

Fresh, or fresh frozen purple hull peas, seasoned simply with salt pork, onion and chicken stock, quick and easy in the Instant Pot.
Fresh, or fresh frozen purple hull peas, seasoned simply with salt pork, onion and chicken stock, made quick and easy in the Instant Pot.

Instant Pot Purple Hull Peas


Purple hull peas are my favorite southern pea!

They are part of the group of peas, that are really beans, and something that we love so much in the South. It's a summer favorite among many of us.

They are easy to grow too and easier to shell than they used to be when an afternoon of shelling once yielded sore and purple fingers!
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Sunday, July 19, 2020

Classic Fresh Purple Hull Peas

A basic recipe for fresh purple hull peas, simply seasoned with bacon, onion, garlic and salt and pepper.
A classic recipe for southern peas, in this case, fresh purple hulls, simply seasoned with bacon, onion, garlic, salt and pepper, perfect as a side dish or as a feature on a vegetable plate. Pictured here with my whiskey glazed baked ham, Dr. Weil's steamed broccoli and the cornbread from my cookbook {affil link}, made with stone ground cornmeal from the Smoky Mountains.

Fresh Purple Hull Peas

If I had to pick one of my favorite southern peas, it'd have to be purple hulls. I just love them, and they are super easy to grow and easy to find, even if you don't grow your own.

Purple hull peas get their name from the color of the hull, and it used to be that if you ever shelled any from the pod, your purple stained fingers would be a dead giveaway. It might be that most shelling takes place in an air conditioned home these days, rather than in a rocker on the front porch in the heat and humidity, but I've shelled several pounds at a time and didn't have issue with those colorful fingers.

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Tuesday, August 25, 2015

Purple Hull Peas with Creole Stewed Tomatoes

Southern purple hull peas are cooked down with salt pork or bacon, onion and simple seasonings, then finished with a Creole-style stewed tomato.
Southern purple hull peas are cooked down with salt pork or bacon, onion and simple seasonings, then finished with a Creole-style stewed tomato.

Purple Hull Peas with Creole Stewed Tomatoes


Summer is winding down and I sure hope y'all put up some purple hulls - I sure did!

Simple process really - good rinse, pick through, toss in some boiling water, boil for about 2 minutes, drain, plunge in ice water till cool, drain and bag. I've tried several methods of putting up, and in my experience, blanching keeps them better and they retain a fresher taste for a longer period of time in your freezer. I use my FoodSaver so I don't freeze them in water, though some folks do. So good to pull out a bag of fresh purple hulls in the middle of the winter, I'm tellin' ya!


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Monday, August 10, 2015

Southern Caviar - Black Eyed Pea Salad

Southern Caviar - a vinaigrette dressed, festive southern vegetable salad twist on salsa, made with black-eyed peas, celery, pimentos, jalapeno, garlic, green onion and fresh tomato, and beloved on the church supper, potluck and entertaining circuits.
Southern Caviar - a vinaigrette dressed, festive southern vegetable salad twist on salsa, made with black-eyed peas, celery, pimentos, jalapeno, garlic, green onion and fresh tomato, and beloved on the church supper, potluck and entertaining circuits.

Southern Caviar - Black Eyed Pea Salad

I spent the weekend clearing away clutter and doing a bit of organizing. Seems like I had a pile of this and that, here and there and everywhere! Course, I've never been one of those folks who has had a "magazine" house, where it all looks beautiful and pristine, with the latest furniture and decorating trends, and not a thing out of place, as if nobody actually lived there, but... things are lookin' just a tad bit too lived-in around here lately.

Apparently I can either spend time with my grandbabies, review products, develop recipes, write columns, style and photograph food, blog, cook or clean... but not any one of them simultaneously, never mind several at the same time. (Y'all already know which one of these takes priority though, right? ::smile::) And to think... I used to be such a great multi-tasker, ha!

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