Mom's Purple-Hull Peas

10 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    2 h
  • Ready In

    2 h 10 m
Recipe by  SAMARTHUR

“A wonderful side-dish for any southern-style-meal. Goes great with cornbread and fried pork chops!”

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Adjust Servings

Original recipe yields 6 servings



  1. 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.

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Reviews (10)

Rate This Recipe


Just picked purple hulls are the best. If you live in the south you can get them at local farmers market, road side stand or friend/family garden. Fresh tender baby okra pods are best. I leave out the sugar, baking soda and sub ham for bacon. Occasionally add some chopped onion to pot and top with chopped fresh ripe tomatoes/green tomato relish. Server with hot, buttermilk cornbread(stone ground white cornmeal) and fried chicken or pork chops. Comfort food from childhood.



I alternated by leaving out the sugar and waited until the last 10 minutes to add the okra. I like mine to still be whole and with a little firmness. The smaller the okra the better. Goes well with pork loin, pork chops and cornbread!



Awesome flavor. Did not use okra, otherwise I followed the recipe. Fresh peas rule!

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Amount Per Serving (6 total)

  • Calories
  • 194 cal
  • 10%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 20.3 g
  • 7%
  • Protein
  • 8.3 g
  • 17%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 591 mg
  • 24%

Based on a 2,000 calorie diet



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Dave's Georgia Black Eyed Peas


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Butter Beans and Peas