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Purple hull pea salad

I’ve been working on the pickle section of my book, and I’ve concluded that just about anything can be brined and preserved. Fruit, vegetables, meat, and eggs—it’s a rare food that doesn’t get a flavor boost from vinegar, spices, aromatics, salt and (sometimes) sugar. So when I was trying to come up with new ways to serve the pounds of purple hull peas I brought back with me from Texas, my decision was simple: I’d pickle my purple hull peas.

If you’ve never had the pleasure of eating purple hull peas, they’re a field pea that is similar to black-eyed peas, but with a more delicate and sweet flavor. They’re also prettier with their light-purple blush.

Purple hull pea salad | Homesick Texan

My family never grew purple-hull peas because apparently with these good looks comes high maintenance—they’re a lot tougher to shell than other field peas. But if you do persist, you will be rewarded with a creamy, light pea that needs little adornment to taste wonderful.

In Texas, this time of year you will find fresh purple-hull peas sold on the side of the road, at farmers markets and at many grocery stores, too. I’ve never seen them sold fresh, frozen or dried in New York, which is why I’ve taken to stocking up if I happen to make it home during the summer. Though if you live in Texas, you’ll find them year round in the freezer section as well as fresh during the summer

The simplest way to prepare them is to boil them for about half an hour, with some aromatics such as onion and garlic. You can also throw in some bacon and jalapeños if you’re feeling bold. And with just a sprinkle of salt and a wedge of cornbread, you’ll have yourself a fine feast.

To stave off summer’s heat, however, I wanted to make something cold and tangy. So instead of serving a steaming bowl, I instead tossed my cooked peas with some lime juice, jalapeños, peppers, garlic and olive oil, stuck them in a jar and refrigerated them. And yep, I decided that they were indeed pickled!

Purple hull pea salad | Homesick Texan

These go well with chips, in a scooped-out tomato, tossed in a salad or simply eaten on their own. And if you can’t find purple hull peas, you can easily substitute black-eyed peas.

What do you like to make with purple hull peas?

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5 from 1 vote

Purple hull pea salad

Cook Time 45 minutes
Servings 6
Author Lisa Fain

Ingredients

  • 4 cups shelled purple hull peas uncooked (or 2 15-oz cans drained and rinsed of all juice)
  • 2 cloves fresh garlic, minced
  • 1-2 jalapeño chiles, finely diced (amount based on how hot you want the salad!)
  • 1 ripe tomato, diced
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayene
  • 1/2 cup olive oil
  • 2 tablespoons lime juice
  • Salt
  • Black pepper

Instructions

  • If using fresh purple hull peas, place them in a pot and cover with water. Bring to a boil and then simmer for 40 minutes or until tender. Drain.
  • Mix the purple hull peas with the garlic, jalapeños, tomato, cilantro, cumin, cayenne, olive oil and lime juice. Add salt and black pepper to taste.
  • Chill for 4 hours and then serve. Can serve in a scooped-out tomato, with tortilla chips or as a stand-alone side dish.

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32 Comments

  1. Anonymous says:

    Purple Hulled Peas… OMG….I'm in SC, but my Dad swore everyone HAD to grow a tomato plant AND purple hulled peas. Grew up in a well to do ranch house… Dad tilled a nice swath where the water dripped from the roof… he attached welded wire to the roof soffit and to the ground at the drip line. He'd plant purple hulled peas just inside the slanted wire, and tomato plants just outside the drip line. We'd enjoy way too many peas and way too many tomatoes… but everyone was fat and happy…LOL. PS.. yes we had to climb a ladder to harvest the peas. Fond memories.

  2. Purple hull peas and cornbread and creamed potatoes (not at the same time mind you) are what I miss most since I moved north. Followed closely by boiled peanuts, fried chicken livers and fried okra. I cannot tell you how many sunday afternoons I spent shelling peas from the garden… Thanks for the reminder