Simple Pinkeye Purple Hull Peas Recipe

pinkeye purple hull peas in white saucer with spoon

4.98 from 48 votes

This simple pinkeye purple hull peas recipe is perfect for a southern dinner. Prepare this purple hull pea recipe along with cornbread, greens, and a slice of ham steak for a perfect southern meal!

Prep Time5

Cook Time1 30

Total Time1 35

Course: Side Dish

Cuisine: American

Keyword: pinkeye purple hull peas, purple hull peas

Servings: servings

Calories: 177kcal

Cost: $5

Ingredients

1 tbsp Butter
½ Onion diced
2 Garlic cloves
¼ cup Bacon (Optional) - chopped; or one ham hock
2 cups Purple hull peas fresh and shelled; or frozen
2 cups Water enough to cover peas by 1 inch or so
2 tsp Caldo de tomate bouillon or chicken bouillon *(Optional) - or replace 2 cups of water and bouillon with pre-made chicken broth
1 tsp Salt
1 tsp Pepper
1 tsp Cajun seasoning (Optional)

Instructions

Add butter, onions, and bacon (if using) to medium pot. Sautee for a couple minutes until onions are soft but not caramelized.
Add the rest of the ingredients in the order listed. (If using a ham hock instead of bacon, add the ham now with the other ingredients.)
Bring peas to boil and then turn down to simmer.
Simmer fresh peas, covered with a slight open gap, for 90 minutes until peas are soft and tasty. (For frozen peas, you will cook, covered with the lid at a slight gap, for around 60 minutes.) You will need to add a bit water occasionally as water evaporates during the cooking process as peas thicken.
Test the seasoning in the peas toward the end of cook time and add more seasoning, if necessary.

Notes

*Using Knorr's Caldo de Tomate bouillon (tomato bouillon) will add a spicy kick to these pinkeye purple hull peas.

Nutrition