Purple hull peas make a nice side dish on a plate of fried chicken.
Purple hull peas are prized down south, and this born Southerner is lucky to have a fresh supply locally in upstate New York. They are preferred because they have a less-earthy taste than black eye peas, and also I suspect there’s a snob factor because they’re hard to find. At any rate they’re delicious, especially when prepared fresh using this recipe. Serves 4.
Ingredients
2 c shucked purple hull peas
2 c or more chicken stock or water
2 T bacon fat (we use the really smoky stuff from our Benton bacon)
half a yellow onion, peeled
1 t (or more*) Kosher salt
Shelling peas is meditative but slow. Consider doing when watching TV.
Method: simmer peas in enough water or stock to cover with bacon fat, onion and salt. Cook until peas are tender but not squish and onion has completely cooked down, about 1-2 hours, replenishing water as needed. You should end up with tender peas and a bit of pot liquor. Serve with a green onion to munch on and plenty of pepper sauce.
*Finished dish should be on the salty side, so feel free to add more after tasting.
