Recipe by Chef RZ Fan
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.
Top Review by Dulcet Kitchen
Thanks for the basic guidelines for cooking purple hull peas! I knew they were like black eyed peas, but I wasn't quite sure how to prepare them. Anyhow, I did everything as directed, but after about 45 minutes the peas were quite soft! So, I took them off the heat and served them that way. I think if I would've left them the full 90 minutes they would've been mush! Anyhow, they were great, thanks again.
- 1 quart fresh shelled purple hull peas
- 1 teaspoon salt
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons sugar
Directions See How It's Made
- 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.