purple hull

Purple hull peas are part of the black-eye peas family.  The purple hull pea gets its name from its look, they are long, thin, and purple in color.  These peas have a unique sweet and nutty flavor.


The first thing we are going to do is shell the peas.  Get out a sharp paring knife, remove the stems or stings open the pods, and push the peas out.  Get out a bowl, add the shell peas and cover them with lukewarm water.  Soak the peas for 2-3 hours.

1 1/2 pounds smoked neck bones, 1 teaspoon hickory liquid smoke, 1 1/2 pounds purple hull peas, 2 garlic cloves, minced, 1 1/2 cup purple onions, chopped, 2 cups water, 1/2 cup chicken broth, 1/4 cup green bell pepper, 1 cup speckled butter beans, 1 bay leaf, 1 carrot, peeled and chopped, 1 stalk celery,  1/8 teaspoon chile powder, 1 jalapeno pepper, 1/2 pound fresh okra pods, salt, and pepper to taste.

Get out a heavy pot, add the neck bones,  cook on medium heat until the meat starts to fall off the bones, this process takes about 2 hours, add the liquid smoke.  Sort and rinse the peas. Get out a skillet, add 1 tablespoon of garlic oil the onions, bell pepper, celery, and jalapeno pepper, saute until the onions are translucent.  Add the peas, onions, garlic,  bell pepper, carrots, and chili powder to the pot.  Bring to a rapid boil, then turn down to a simmer, cover the pot with a lid and simmer for 30 minutes.  Add the butter beans, add more water or broth if needed. Add the red pepper flakes.  When the peas and beans are fork-tender, turn up the heat reduce the liquid by half add salt and pepper to taste.  Lay the okra pods on top and continue to cook, uncovered, for approximately 3-5 minutes or until the okra is heated.

 Get yourself ready for some good ole country cooking and eating.  I serve these peas with cornbread, grilled ribeye steaks, a loaded baked yam, and a simple tossed green salad

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