When it comes to comfort food in South Arkansas, few dishes are as beloved as a pot of purple hull peas simmered to perfection. Served alongside cornbread and sliced tomatoes, they’ve been a favorite on local dinner tables for generations.
Simple, hearty, and full of flavor, purple hull peas are often cooked with smoky meats and seasoned just right. Whether for a weeknight supper or a Sunday gathering, this classic dish is sure to satisfy.
If you’re ready to bring this Southern favorite to your own kitchen, here’s a time-tested recipe locals swear by:
Southern Purple Hull Peas
Ingredients:
- 1 pound fresh or frozen purple hull peas, rinsed and sorted
- 4 cups chicken broth (or water with bouillon)
- 1 small yellow onion, finely chopped
- 2–3 cloves garlic, minced
- 1 tablespoon bacon grease or vegetable oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 1 smoked ham hock, a few slices of salt pork, or 3–4 slices of bacon
- Optional: a dash of hot sauce or red pepper flakes for a little heat
Instructions:
- In a large pot or Dutch oven, heat the bacon grease or oil over medium heat. Sauté the onion until tender, then add the garlic and cook another minute.
- Add the meat and peas to the pot, then pour in the chicken broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the peas are tender. Stir occasionally, adding a bit more broth or water if needed.
- Season with salt, pepper, and optional hot sauce or red pepper flakes. If using a ham hock, remove it at the end of cooking, shred any meat, and return it to the pot.
- Serve hot with a side of cornbread and fresh vegetables.
This dish brings together simple ingredients and slow cooking for a result that’s both comforting and full of Southern flavor.
