As a child, I spent lots of time in my grandparent’s living room in Louisiana shelling Purple Hull Peas. I remember sore fingers, but also many special memories talking with my grandparents and cousins while prepping the peas.
If you are from the South, you know all about these yummy little legumes. They look like black-eyed-peas, but with a creamier, less earthy taste. They are LOADED with fiber and are a good source of folate and iron.
If you are not a black-eyed-pea fan, I encourage you to try Purple Hull Peas. They are hard to find if you don’t live in the South, but can sometimes be found at your local Farmer’s Market. If you run across them, grab a bunch and throw them in your freezer until you’re ready to cook. They are SO GOOD!
3-4 lbs Purple Hull Peas, shelled & washed
2, 32 oz boxes of Chicken Broth
Small Chunk of Salt Pork or a Ham Hock
4 Cloves Garlic, Minced
2 Bay Leaves
1 Teaspoon Dried Thyme
Red Pepper Flakes for a kick, if desired
Salt & Pepper to Taste
Wash and clean peas really well. Throw them into a large pot with all ingredients and simmer on low for approximately 1 hour or until peas are tender and flavorful.
