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
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- 2 large smoked ham hocks, rinsed and patted dry
- 5 (1-inch) slices salt pork, rinsed and patted dry
- 3 large smoked pork neck bones, rinsed and patted dry
- 2 pounds purple hull peas, rinsed
- ½ yellow onion, sliced
- 1 whole okra pod
- ½ teaspoon ground black pepper
- ¼ teaspoon seasoned salt
- ¼ teaspoon garlic powder
- Cornbread, fresh sliced yellow onion, sliced tomato, to serve
- In a large stockpot, place ham hocks, salt pork, and neck bones; cover with water. Cover and cook over medium heat for 1 hour.
- 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.
- 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 https://www.louisianacookin.com/
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.
Thanks, Chowhound, I’m going to try making them your grandmother’s way. I usually chop & sauté lots of garlic & onion, add smoked ham hock, salt & pepper, but not this time. Don’t know if you’re still around here over two years later, but wanted to thank you for sharing your recipe & let you know how I like it.
I totally agree with Chowhound…my same recipe came from my grandmother, to mother, and now me. When they are done a little bit of pepper sauce only brings out more of the flavor of the peas! My story and I’m sticking to it!!!
Chow hound if you get this would you be willing to share a tad more about your grandmothers recipe I’m pretty sure it’s like my mom’s. I’m a La. girl at 72 yrs. young trapped in Co. as far as food concerned so I needed a little more help cuz Mom is cooking for Heaven now. How much water for the peas we used salt pork and a couple inches of lightly salted water……. that didn’t work as well in this altitude. They weren’t done but pepper sauce helped fix my first try….I think you oughta write a cookbook for us displaced southerners! Thanks so much, email@example.com
My mother in law was an excellent southern woman who lived her entire life in North Carolina. She cooked the very best peas with country ham. I do not have access to the ham but I cooked mine with pork jowl. I did not rinse it off but also did no seasoning till the peas were almost done. I do think onion would improve the peas but tonight I’m just cooking peas and jowl. They smell wonderful.