Nothing says summer like fresh field peas. Whether you grow them yourself or buy them from your local farmer's market, cooking peas fresh provides a whole new taste level. Our farmer's market here in Dallas sells peas still in the pod or already shelled. I bought some last week that had been shelled and the taste once cooked were more southern than sweet tea!
They were mighty good and so easy to make. You can cook them on the stove top, which I did, or in a Crock Pot. However, if you are using a Crock Pot I still suggest you cook your bacon prior to adding it into the pot. A Crock Pot just isn't going to give you that caramelized taste. Purple Hull Peas are very filling and make a wonderful meal served over rice. In our house, they are served as a side dish with my Mother's Cornbread close by!
Market Fresh Purple Hull Peas
Whether seasoned with just salt & pepper, or a load of spices, or accompanied with a ham bone or salt pork, any way they’re cooked, they’re good eats! I really enjoy the natural flavor of the peas. So, my recipe for cooking them is very simple & easy. Give me some cornbread and Pea-Pot liquor and I'm in heaven!
- 5-6 cups shelled Purple Hull Peas
- 6 oz. center cut smokey bacon
- 2 teaspoons Better Than Bouillon Chicken Base or a couple teaspoons salt
WHAT TO DO
- Cut bacon into inch size pieces and lightly brown in a dutch oven or deep saucepan. Do not drain bacon grease.
- Add washed peas and enough water to cover plus one inch.
- Add chicken base or 2 teaspoons salt.
- Bring to a boil; reduce heat to medium-low and cook until tender, about 50 - 60 minutes. Taste and add more salt if needed.
- If cooking in a Crock Pot, cook bacon in a skillet. Pour bacon and grease into your Crock Pot, add peas, water and chicken base. Cook on low for 8 hours or until good and tender.
- Serve with hot, buttered cornbread and Southern fried chicken!