Purple Hull Peas

These Purple Hull Peas feature classic Southern flavors from Shreveport chef Hardette Harris, and appear in the Official Meal of North Louisiana.

Purple Hull Peas
Serves 12
Write a review
Print
Ingredients
  1. 2 large smoked ham hocks, rinsed and patted dry
  2. 5 (1-inch) slices salt pork, rinsed and patted dry
  3. 3 large smoked pork neck bones, rinsed and patted dry
  4. 2 pounds purple hull peas, rinsed
  5. ½ yellow onion, sliced
  6. 1 whole okra pod
  7. ½ teaspoon ground black pepper
  8. ¼ teaspoon seasoned salt
  9. ¼ teaspoon garlic powder
  10. Cornbread, fresh sliced yellow onion, sliced tomato, to serve
Instructions
  1. In a large stockpot, place ham hocks, salt pork, and neck bones; cover with water. Cover and cook over medium heat for 1 hour.
  2. Taste cooking liquid to see if it is too salty. If it is, remove liquid, 1 cup at a time, and replace with an equal amount of fresh water until preferred saltiness is reached. Add peas, onion, okra, pepper, seasoned salt, and garlic powder. Cover and cook for 45 minutes.
  3. Remove ham hocks, and cut in half. Return ham hocks to pot, and cook until peas are soft but not broken apart, about 30 minutes more. Serve with cornbread, sliced yellow onion, and sliced tomato.
Louisiana Cookin http://www.louisianacookin.com/
2017-08-18T08:23:01+00:00

One Comment

  1. Chowhound December 18, 2016 at 9:34 am - Reply

    The best way to cook them is to bring peas and what-ever seasoning meat you prefer to a boil in a lightly salted water, then turn heat down until a low simmer is achieved. DON’T ADD ANY ONIONS, PEPPER, ETC. THEY ONLY DETRACT FROM THE DELICATE FLAVOR OF THE PEAS! Simmer the peas for 45 minutes with a lid on. Remove lid and continue to simmer for 15 minutes to develop the rich color and flavor of the soup or liquor or what-ever you prefer to call it. My wife used to add onions and bell pepper and black pepper like her mother did, until she tasted some of my peas cooked like my grandmother taught me. She said “These are the best damn peas I ever ate!” and ever after cooked them by my grandmother’s recipe.

Leave A Comment