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purple hull peas

(1 rating)
Recipe by
Donna Brown
West TN, TN

A culinary tradition in the south are purple hull peas. Frozen ones are good (if frozen correctly) but fresh ones are delicious. A friend once said,"Give me fresh purple hull peas, fresh corn on the cob and fresh summer tomatoes and that's all I need for a great meal." My husband and I top them with homemade Ripe Tomato Relish (posted on JAP).

(1 rating)

Ingredients For purple hull peas

  • fresh purple hull peas
  • fat back or streak o' lean (maybe a 3" x 3" piece, for example)
  • 1 Tbsp
    bacon grease, if desired

How To Make purple hull peas

  • 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.

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