Beans & Peas, Southern Sides
Southern
Yield: 4-6
Author: Tammy Nichols
Peas, Purple Hull - Master Cookbook Recipe # 647

Peas, Purple Hull - Master Cookbook Recipe # 647

Purple Hull peas are a summer favorite in the South, prized for their delicate flavor and the beautiful, dark "pot liquor" they create as they simmer. This recipe focuses on simple seasonings,broth, a touch of oil, and salt,to let the fresh taste of the peas take center stage. Whether you use fresh-shelled peas from the garden or a local market, this slow-simmered side is the taste of home.

This is recipe #647 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 1 hr Total time: 1 hr 10 min
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Ingredients

  • quart Fresh purple hull peas
  • 4 cups Beef or chicken broth (non-salted)
  • 2 cups Water
  • 1 Tbsp Cooking oil
  • 1/2 tsp Salt
  • Option: You can substitute the broth with 4 cups of water mixed with chicken bouillon.

Instructions

  1. Sort & Rinse: Rinse your fresh peas thoroughly in cold water. Carefully look through them and discard any peas that are discolored or don't look quite right.
  2. Combine: Add the cleaned peas to a large pot. Pour in the broth, water, oil, and salt.
  3. Simmer: Bring the pot to a boil over medium-high heat. Once boiling, immediately reduce the heat to low.
  4. Slow Cook: Cover and simmer for 1 hour.
  5. Monitor: Check the pot every few minutes to ensure the peas aren't sticking and that there is enough liquid. Add a splash of water if the level drops too low.
  6. Serve: When finished, the liquid should be right at the top level of the peas. Serve hot and enjoy!

Notes

Tammy’s Tips

Fresh purple hull peas are so tender they don't need much to be delicious. The tablespoon of oil adds just enough richness to replace traditional fatback, making the broth silky and savory. 

Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg