Purple Hull Peas With Bacon And Onions Recipes

CLASSIC FRESH PURPLE HULL PEAS

Steps:

• Shell peas, rinse and drain; set aside.
• Place oil or bacon drippings in a large pot over medium high heat. Add chopped bacon, onion and garlic. Add seasonings, sugar, peas and enough water to cover them.
• Bring to a boil, reduce to a medium high simmer, and cook about 30 minutes, skimming off any foam that accumulates.
• Lower the fire to medium low, cover and continue cooking another 20 to 30 minutes, or until the peas are tender, stirring occasionally. Add more water if necessary, keeping about 1 inch of water over the peas.
• To add okra pods, rinse pods and place on top of the beans during the last 10 to 15 minutes of cooking time.
• Taste, adjust salt and pepper as needed and transfer to a serving bowl.
• Serve as a side or with sliced, fresh or pickled sweet onion, sliced garden tomatoes and skillet cornbread for an excellent vegetable plate.

MOM'S PURPLE-HULL PEAS

Steps:

• Place the purple hull peas into a large pot and cover with water. Bring to a boil over high heat, add okra if using and boil for 2 minutes, stirring twice. Reduce heat to medium-low, add the bacon, sugar, baking soda, salt, and pepper. Cover and simmer until tender, 1 1/2 to 2 hours.

PURPLE HULL PEAS

Steps:

• 1. Shell peas and wash thoroughly. Cover with cold water and add seasoning meat. Don't add any more salt until they are nearly done and you taste peas to see if they are salty enough. The seasoning meat will be salty and will season as it cooks. Bring to a boil, then turn burner down to a slow boil. Cook until tender but not mushy! NOTE: If you have any leftover, put them in your pot of homemade soup. They are already seasoned and add great flavor.

PURPLE HULL PEAS WITH BACON AND ONIONS

Steps:

• In a medium sauce pan, saute bacon for 2 minutes to release fat, then add onion and jalapeno. Continue to saute over medium heat until onions are caramelized and bacon is browned. To reduce calories, can pour off any rendered fat.
• Add peas and just enough chicken stock to cover the peas.
• Add smoked salt and fresh pepper to taste.Cover pan and simmer gently until peas are tender, 15 to 20 minutes.
• Taste and adjust seasonings. Serve and enjoy!

PURPLE HULL PEAS RECIPE

Steps:

• Add olive oil to a large saucepan over medium-low heat. Once the pan is hot, add the onion and cook for about six minutes or until it is tender and translucent.
• Add the peas, the ham hock, salt, pepper, and chicken stock. Add water if necessary to make sure the peas are covered by at least an inch of liquid. Turn the heat up to medium-high until the liquid comes to a boil. Reduce the heat and cook uncovered for about 20 minutes.
• Start tasting the peas at about 15 minutes to check for seasoning and to see if they are tender. The smaller and fresher they are, the less time they will need to cook.
• Once done, remove and discard the ham hock and serve immediately.

CROCK POT FRESH BLACK-EYED PEAS WITH BACON RECIPE

Steps:

• Rinse the black-eyed peas and drain well.
• Put the rinsed fresh peas in a 4- to 6-quart slow cooker.
• Dice the bacon and set aside.
• Peel and chop the onion. Chop the bell peppers.
• Place a large skillet over medium heat. Add the bacon to the skillet and cook until softened and most of the fat has rendered. Add the onion, bell peppers, and celery; continue cooking until vegetables are tender, stirring frequently.
• Stir in garlic and cook for 1 minute longer.
• Transfer the bacon and vegetable mixture to the slow cooker along with the water.
• Cover and cook on low for 5 to 7 hours, or until peas are tender.
• Add the tomatoes, chili powder, salt, pepper, and oregano; continue cooking for 1 to 2 hours longer.