You Don’t Know What a Purple Hull Pea Is

You Don’t Know What a Purple Hull Pea Is — Poor Thing (Recipe)

Purple Hull, Crowder, Black-Eyed, and Cream peas are coveted items during the southern states’ gardening season.

When paired with potato salad with a touch of mustard and garlic and garnished with fresh onion and tomatoes, there is no finer eating.

There are as many ways to cook peas as there are southern cooks, but I’m sharing an old family recipe that I hope will inspire you to add a pot of these goodies to your next family dinner.

There are no fancy directions, diet analyses, ingredients, etc. This is straight from my kitchen in southern, granny-style simplicity.

Presuming your peas are shelled and washed, you’re ready to do the following:

In a large pot, saute´ (2 diced medium) onions, and 2 diced garlic cloves in 2 tablespoons of bacon drippings until onions are somewhat glazed and clear. Add salt and pepper to taste.
Add a can of petite-cut tomatoes.
Add peas and cover with water.
Add 1–2 tablespoons of molasses depending on the amount of peas you’re cooking. I’d add 1 generous tablespoon and when peas have cooked, you can add more for taste,
Simmer peas on medium heat until done. I cook mine for about 2 hours. Add more water to the peas as needed to keep them covered.

I use the same basic recipe when cooking dried peas, as well.

And for added pleasure, a hot pan of fresh-baked cornbread is always a winner.

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