This is probably my favorite way to fix purple hull peas… not  the healthiest, but the most favorable.
2 large smoked ham hocks, rinsed
2 pounds purple hull peas, rinsed
1 “candy” onion, sliced
1 whole okra pod
½ teaspoon ground black pepper
¼ teaspoon seasoned salt
¼ teaspoon garlic powder
In a large stockpot, place ham hocks and cover with water. Cover and cook over medium heat for 1 hour.
Taste cooking liquid to see if it is too salty. If it is, remove liquid, 1 cup at a time, and replace with an equal amount of fresh water until preferred saltiness is reached. Add peas, onion, okra, pepper, seasoned salt, and garlic powder. Cover and cook for 45 minutes.
Remove ham hocks, and cut in half. Return ham hocks to pot, and cook until peas are soft but not broken apart, about 30 minutes more.
Serve with cornbread, sliced yellow onion, and sliced tomato.

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