A lot of people would say that purple hull peas are the same thing as black eyed peas. They would be wrong, even if the taste and cooking uses are exactly the same. At least that is what every Southerner swears when you dare make the comparison between the two. Regardless, they are very tasty and in the summer months fresh and cheap at most farmers markets. Chances are if you’ve never heard of these, you’ve never lived in the South. Normally they are sold in the deep purple pod and then whoever bought them gets to shuck the peas from them. You can also pay a little, or a lot, more and get them already shucked. Either way you have to discard the outer shells unlike snow peas or green beans.
If you cannot find purple hulls, black eyed peas will work fine in this recipe. Omit the jalapeno if you do not want spicy beans. Serve with cornbread to soak up the juice and a tall glass of fresh tea.
Purple Hull Peas
- 3 slices thick bacon diced
- 2 cups fresh purple hulled peas
- 1 onion diced
- 4 cups chicken stock
- 1 jalapeno diced
- 2 tbsp fresh sage chopped
Brown bacon in a large stock pot until crispy and the fat has rendered. Add onion and saute, scrapping up any bits stuck to the bottom of pan. When onion is translucent add jalapeno and cook over medium heat until fragrant. Add peas and season with salt and pepper. Add stock and extra water to cover beans by 2 inches in liquid. Add sage and bring to a boil. Turn heat to medium low and cook until done, about 45 minutes.