Thursday, August 13, 2015

Freezing and Cooking Purple Hull Peas

Photo: greyerbaby

Cooking Purple Hull Peas

Purple hull peas are my favorite vegetable.
The first time I ate them, we were living in east Texas. A friend had a farm and had several acres of purple hull peas planted. When harvest time came, he told us to pick as many as we wanted.
We picked about 10 gallons of peas, then I had to call my mom to ask how to prepare them for the freezer.

Steps to Preparing Purple Hull Peas for Freezing

  1. Wash the peas.
  2. Snapped the peas, removing the peas from the pods. Discard the pods or boil them with other leftover vegetables to make vegetable stock. 
  3. After bringing a large pan of water to a boil, carefully add 1/2 gallon of the peas into the boiling water.
  4. When the water returns to boiling, use a timer to let them boil three minutes, then scoop the peas out of the boiling water with a long handled colander.
  5. Dump them into ice cold water to cool them rapidly.
  6. As soon as the peas are cool, put them in pint or quart sized freezer bags or containers, and transfer them to the freezer.

I only prepared about a gallon of peas at a time. It seemed to take forever to do 10 gallons of peas, but we enjoyed peas for a very long time.

Since we moved from that area, we have not had the opportunity to pick and freeze so many peas, but if I ever have a garden, I will be planting lots of purple hull peas.

Not too long ago, I was perusing the frozen food isle at my local grocery store, and found frozen purple hull peas. I was so excited. I can't wait to cook up a batch along with a big pan of cornbread!

Purple Hull Peas
Delicious any way you cook them!

Cooking Purple Hull Peas


My Purple Hull Peas Recipe:

I don't use the peppers in my purple hull peas. I do like to add bacon, though. Basically, for a large pot of purple hull peas, I use:
  • about 4 cups frozen or fresh purple hull peas
  • 1/3 pound bacon, chopped into small pieces
  • 1 medium onion, chopped
  • 8 cups water
  • salt and pepper to taste
Add all ingredients to pot. Bring to a boil, and turn the heat to simmer. Cover and cook for 1 1/2 to 2 hours until peas are tender. Watch and add hot water to prevent scorching or burning, if necessary. Serve with cornbread or rice. 
Freeze left overs for another day.
Do you like purple hull peas, too?
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