Purple-Hulled Peas and Black-Eyed Peas

This is another Southern dish that can be eaten alone, with rice or eaten as a side dish for a dish like chicken fried steak. 

Purple-hulled peas are not commonly sold at the grocery store although they may be available in the frozen section.  They are either a small farm crop or a backyard garden crop.  I found this at a farmers market and could not pass it up. 

This is similar to our own “Munggo” or Mung beans dish.  I also cook Black-eyed peas like this. 

• 4 cups of fresh purple-hulled peas
• ¾ c diced salt pork
• 2 cloves garlic, crushed or chopped
• 1 medium onion, diced or minced
• 1 stalk celery, minced
• water

Rinse the peas very well and simmer in water.  Cover the peas with about 1 ½ inches of water from the top of the peas.  Boil uncovered and watch until it boils because they will float, foam and boil over.  Skim off the foam that forms.  Then simmer covered.

Meanwhile, put the salt pork in a skillet with a spoon of water and cook stirring until fat is released and fry it in its own fat until golden browned.  Stir in the garlic, onion and celery until onion is soft.  Transfer into the simmering peas and cook until peas are tender, about 45 minutes to an hour.  Taste and season with salt if needed and add black pepper. 

Bacon or smoked ham hocks can be substituted for the salt pork.

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This dish is a must have on New Year as for good luck for that year.  However, some people believe you have to eat cabbage for good luck.  I always have both to catch all the good luck and none would be missed.

This is the same as making the Purple Hulled Peas above, except I used plenty of smoked pieces of ham instead of bacon or salt pork because I have ham on hand. I think ham flavor is a lot better.