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Southern Peas and Beans - Purple Hull, Black-eyed, Lady Creme, Butter Beans Recipe

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Southern Peas and Beans - Purple Hull, Black-eyed, Lady Creme, Butter Beans image
Catherine brings Henry to Warren for the first time - 1934

 

This recipe for Southern Peas and Beans - Purple Hull, Black-eyed, Lady Creme, Butter Beans, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary Catherine Googe

Category:
Category:

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)

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.

Number Of Servings:
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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