Southern Peas and Beans - Purple Hull, Black-eyed, Lady Creme, Butter Beans Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 lbs of any of these peas/beans (about 4 cups); Can be frozen or fresh Dried peas/beans require soaking in water overnight and draining.
1 Tbsp bacon grease or 4 slices of cooked, cut up bacon or a ham hock
Salt and pepper to taste ( I use 1 tsp salt and 1/4 tsp black pepper)
Water to cover in the pot
Optional for purple hull and black eyed peas: 1/4 cup chopped onions, 1 tsp minced garlic, or 1/2 cup fresh okra (my favorite)
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Directions: |
Directions: Shell and wash fresh peas. Frozen ones can just be dumped in the pot. Place the peas/beans in a large pot and barely cover with water. Bring to boil over high heat. Reduce heat to medium an add remaining ingredients Cover and simmer for 1 1/2 to 2 hours. Fresh vegetables usually take less time and frozen ones may take more. Dried peas/beans require soaking in water overnight prior to cooking. |
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Number Of
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Number Of
Servings:6 to 8 |
Preparation
Time: |
Preparation
Time:3 hrs including cooking time |
Personal
Notes: |
Personal
Notes: Traditional Family Recipe These peas/beans have been mainstay vegetables all my life as they were grown locally and readily available in the summer. However, you had to shell them! Some of my fondest memories are of sitting out in the yard under a tree in Warren and shelling peas.
Now they are available as fresh and already shelled. It is easy to get the frozen packages all year either at a grocery store or a local grower. That being said, buying, shelling,and cooking really fresh peas/beans from a farmers market in the summer is a real treat. The juice (called pot liquor) is very dark and thicker than cooked any other way. I challenge you to try it!
Love to all, Mimi
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