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Purple Hull or Black-eyed Peas
There's nothing better than fresh peas and a slice of cornbread! This recipe is very basic, but I've included some variations in the Recipe Notes. Enjoy!
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Resting time
20
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
American, Southern, Vegetarian
Servings:
8
cups
Calories:
100
kcal
Author:
Anecia Hero
Ingredients
1
lb.
purple hull or black-eyed peas
8
cups
liquid
water or broth
1/2
teaspoon
garlic powder
salt and pepper to taste
Instructions
Rinse and drain peas
In a big pot, on high temperature, add liquid and peas; bring to boil for 15 minutes
Reduce heat to olw and allow to cook for another 15 minutes
Once peas are tender, stir in garlic powder, cover and allow to sit with no heat for about 20 minutes
Bring peas back to boil for a few minutes; taste-test and add salt and pepper
Serve with homemade
cornbread
Notes
Peas are soft-skinned legumes and do not require soaking
Black-eyed peas are the most popular version, but not quite as tasty as purple hull peas
Black-eyed peas have a grainier texture than purple hulls
To enhance the flavor of peas, here are a few ideas:
Add a slice of uncooked bacon to the peas during the cooking process
Add a smoked ham hock to the peas during the cooking process
Saute yellow onions in a bit of oil, then add those to the peas during the cooking process
Add uncooked okra to the beans on the second boil
Use peas as the base and add fresh tomato, okra and
cornbread
for a complete meal
Resting Time:
is not required, but it allows the flavors to marry and the liquid to thicken a bit, which is a good thing!
Nutrition
Calories:
100
kcal