Without a Recipe: Purple Hull Peas


Without a Recipe: Purple Hull Peas

More peas, pretty please! Cowpeas (the family that includes black-eyed peas, creamer peas, and purple hull peas) are a Southern staple. Full of fiber, protein, vitamins, and minerals, these legumes offer plenty to love. They make a great simple supper simply cooked with onion and garlic with rice or cornbread on the side, but there are other creative ways to enjoy them. Read on for cooking inspiration:

  • Purple hull peas are a great alternative to garbanzos for a local, seasonal hummus. Simmer until tender, then drain and blend in a food processor with 1 clove garlic, 2 Tbs olive oil, 2 Tbs tahini, and juice of 1 half lemon until smooth. Serve with toasted or grilled ciabatta or in a tortilla with lettuce, chopped grape tomatoes, and feta.
  • Purple hull peas are great in a seasonal Texas caviar! Just boil until barely tender, drain, and combine with diced onion, tomato, sweet pepper, and minced herbs. Drizzle with olive oil and lime juice, and season with salt and pepper. Enjoy with chips or as a lunchtime salad. Add sliced grilled steak for a heartier dinner version.
  • Braised purple hull peas make a quick and hearty rustic supper – saute onions and garlic (and a little chopped bacon if desired) in olive oil, then add 1 chopped tomato and cook until saucy. Add peas, along with stock or water to cover, salt and pepper, and cook over medium-low heat until peas are tender. Add a handful of chopped herbs (parsley, basil, chives, cilantro) and serve with rice or polenta.
Posted in Appetizers & Snacks, Sauces, Dressings, Preserves, Vegetable & Side Dishes

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