Purple hull peas
are a big hit here in South Louisiana. Purple hull's are similar to
Black Eyed Peas and but have double the flavor. Fresh purple hull peas are naturally the
best and some places like Fresh Pickin's in Lafayette sell them fresh frozen.
I have seen them canned and at Albertson's in Lafayette, La in the
freezer section. Bush's has them in the can and can usually be
found at Wal-Mart.
Allen's also carries
Purple hulls but it's a little difficult to find on their site.
Here's a link where you can order them online. Click
There is something unique about the combination of the
hocks and purple hull's... it's great! If you can't get smoked hocks
use salt meat or whatever you can get. You don't even need any meat
really... the peas speak for themselves.
4 cups purple hull peas
(3 or 4 cans)
1 - large hunk of smoked ham hocks.
1 med. onion chopped
Cooking oil or bacon grease to just cover bottom of pot.
1 - clove of fresh garlic minced.
Small handful of fresh parsley
Salt and fresh ground black or white pepper.
1/2 cup green onions.
Put oil in a pot and on a medium heat sauté
the onions until a tiny bit brown. Add hocks and cover with water. Boil
hocks about an hour, remove and cut meat away. Discard any fat and
return meat and bone to the pot.
Add peas and enough water to cover the peas. Bring
to a boil and cook about 30 minutes. Lower the
fire to med-low, cover and cook until the peas are just
starting to soften a little stirring occasionally. Add the green onions, parsley and garlic, stir and continue to cook covered.
Taste and add salt as needed. Note: You may have
to add water as the cooking progresses. When the peas are done you
should have at least 3/4 the peas covered with water. You can
mash some against the side of the pot to cream them up a little.
Peas are usually served as a side dish over rice with pot
roast or other main meat courses.