Purple Hull Peas Recipe

Shelling and cooking Purple Hull Peas is a Deep South summertime tradition. Whether you've got fresh or frozen purple peas on hand, we've got the recipe that stands up to mom's--probably even better. Just don't tell her we said that.

This classic purple hull peas recipe delivers a creamy, pork-infused broth loaded with savory, melt-in-your-mouth peas. Serve with meatloaf and a side of homemade cornbread, and get ready to dive into a bowl full of comfort.

Having married into a family of gardeners, shelling purple hull peas and snapping green beans on the front porch is engrained in their DNA. My husband's nana made creamed peas and cornbread regularly, and this recipe was created to revive old family memories, fitting her grandson's hull pea connoisseur taste buds to a "T."

Why This Recipe Works

This southern staple is as much about texture as it is about flavor. The purple peas should be soft and creamy but far from mushy. The broth should also have some substance. The consistency shouldn't be thin and liquidy but rather velvety and perfectly thickened with starch.

Our purple hull pea dish has amazing Southern flavor and is easy to bring together with simple ingredients, like another Southern bean dish we've got on the docket. The peas-and-broth duo is everything it should be to hit all of those comfort food cravings. If you are looking for more delicious pairings to compliment your main dish, check out our sides!

This recipe and another similar Deep South pea dish, butter beans, are ideal with a side of cornbread in a Southern feast spread!

Ingredient and Substitutions

• Purple Hull Peas (Fresh or Frozen) | For this recipe, you can use either fresh or frozen peas. Instructions for both are included below and on the recipe card.
• Bacon | You can use either bacon or a ham hock for this recipe. Both will add a smoky, meaty vibe to the dish. If you're in need of a vegetarian option, simply omit the pork.
• Onion and Garlic | Both are aromatics, which means they make a big difference in boosting flavor.
• Cooking Liquid | You'll need just enough water to cover the purple hull peas by 1 inch. If you find too much has evaporated toward the end of the cooking duration, add enough to keep the peas covered. To add extra flavor to the dish, you can also use a low-sodium chicken or vegetable broth.
• Butter | To get those onions cooking, you'll need a little butter in the pot. If you don't have butter on hand, you can use canola or avocado oil instead. 
• Seasoning | Elevating the flavor of this dish requires little. All you need are a bay leaf, Kosher salt, and black pepper.

How to Cook Purple Hull Peas

In this section we guide you through easy instruction for both fresh and frozen purple hull peas.

Tip before starting | If you are working with fresh purple hull peas, shell and rinse them well before you begin the cooking process.

Start with Onion and Bacon | Add butter to a saucepan and melt it over medium-high heat. Add the bacon and the onion and cook for about 3 minutes. You don't want to get the bacon crispy; you want to cook the mixture long enough for the onion to soften slightly. Then, add the garlic and cook about 1 minute more.

For Frozen Purple Hull Peas: Add frozen purple hull peas, enough water to cover by 1 inch, followed by the seasoning. Allow them to simmer for about 1 hour. Stir the pot occasionally during the cooking duration, then serve, and enjoy!

For Fresh Purple Hull Peas: Add the fresh peas to the mixture along with water to cover by 1 inch followed by the seasoning. Bring the mixture to a boil, reduce to maintain a rapid simmer, and cook for 30 minutes. Reduce heat and simmer for 1 to 1-½ hours until cooking liquid is thickened and creamy. Stir occasionally.

What are Purple Hull Peas?

Purple hull peas are an annual legume (like the green peas you'll find in seven-layer salad) that is well-suited to sandy soil and little rain. When mature, the pod varies in color from a light purple to a deep burgundy. 

This crop was domesticated in Africa and was introduced into the Southern region of the United States during the slave trade sometime between the 17th and 19th centuries. Over time, the Purple hull pea has become a staple in Southern cuisine, often used in soups, stews, and savory side dishes.

Purple hull peas are a rich source of protein, vitamins, folic acid, and minerals, and have a very low-fat content, making them a very healthy choice! You can find fresh purple hull peas at farmers markets in the summer or early fall, depending on the region in which you live. Frozen hull peas can be found on the freezer aisle of your grocery store.

Purple Hull Peas vs. Black-Eyed Peas

Purple hull peas and black-eyed peas are both legumes and in the cowpea family, but they are not identical crops. When the pods are opened and the seeds are revealed, the eyes are different colors. In our black-eyed-pea salad, you will see that difference so distinctly. In fact, purple hull peas are also referred to as pink-eyed peas due to the fact that the seeds within the pod are cream-colored with a purplish-pink "eye." In black-eyed peas, the eye is a dark brown/blackish color.

5 More Southern Sides You'll Love

• Fried Okra
• Texas Caviar
• Southern Baked Beans
• Southern Collard Greens
• Homemade Southern Biscuits

Sources: Wikipedia, Specialty Produce