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Mom's Purple-Hull Peas

Mom's Purple-Hull Peas

  • Prep

    10 m
  • Cook

    2 h
  • Ready In

    2 h 10 m
SAMARTHUR

SAMARTHUR

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

Directions

  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

marysf
35

marysf

6/11/2011

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.

JudyJean
25

JudyJean

5/22/2012

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!

EVERCLIMBER
13

EVERCLIMBER

12/4/2011

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

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