Southern Purple Hull Peas and Okra

Soulful Southern Purple Hull Peas with Deep Country Flavor

Alright now my fellow flavor peeps, this right here is soul food slow jammin’ with every spoonful—we talkin’ tender purple hull peas and okra, simmered low and slow like David Ruffin croonin’ “Common Man” on a Sunday afternoon. Recipe and Video included.

These Southern purple hull peas are earthy, creamy, and carry a whisper of smoky depth when stewed down with aromatics, garlic, and just a kiss of smoked pork neck bones or ham hock because common don’t mean boring, baby.

Add in okra for that velvet-soft texture and a little thickenin’ magic - no slime, just sublime when you sauté first before stewin’.

For similar recipes, try out this collection of black eyed peas recipes.

What Are Purple Hull Peas

Purple hull peas are a variety of Southern field peas (cowpea family) that grow in light green pods with a distinctive purple tint. Inside, you’ll find small, creamy beans that cook up tender, earthy, and slightly nutty. Southern cooks love them because:

• They cook faster than dried beans
• Don’t need heavy soaking
• Soak up flavor like a sponge

Beats and Eats (Music to Pair with Purple Hull Peas

David Ruffin’s “Common Man” pairs perfectly with southern purple hull peas because both celebrate simplicity with deep, soulful impact. The song’s steady, laid-back groove mirrors the slow simmer that builds flavor in a humble pot of peas, turning everyday ingredients into something rich and meaningful. It’s that same quiet power - ordinary on the surface, unforgettable underneath.

If you can’t find fresh purple hull peas, swap in crowder or black-eyed peas—just don’t skip the seasoning base or that soulful slow simmer (about 45–60 minutes for fresh peas) to bring it all home.

Serve it up next to sweet potato cornbread, comforting Southern-style fried catfish, or a mess of smothered pork chops to hit every note just right.

Pair these peas with classic mains like smothered turkey wings or other braised meats for a full Southern spread. I like including fried whole okra as an appetizer.

Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.

Southern Purple Hull Peas

Author: Marwin Brown

341kcal

5 from 3 votes

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Prep 5 minutes mins

Cook 1 hour hr

Southern comfort in the form of slow-simmered purple hull peas with fresh okra and smoked pork neck bones. This is soul food!

Servings 8 people

Course Side Dish

Cuisine southern

Ingredients

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• ▢ 1 pound Purple Hull Peas
• ▢ ½ pound fresh Okra
• ▢ 1 medium Bell Pepper diced
• ▢ 2 tablespoon Ghee clarified butter or olive oil
• ▢ 1 pound Smoked Pork Neck bones
• ▢ 4 cloves Garlic minced
• ▢ 3 ribs Celery diced
• ▢ 1 med Yellow Onion diced
• ▢ ½ tablespoon Paprika
• ▢ 1 teaspoon Pepper
• ▢ 1 teaspoon Salt
• ▢ 1 teaspoon All Spice
• ▢ 2 whole Bay Leaves
• ▢ Mix of Fresh Herbs oregano, sage, or parsley
• ▢ 2 cups Chicken Stock
• ▢ 1 cup Water or more to cover peas fully
• ▢ ¼ cup Vinegar

Method

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1. Heat oil in large saucepan over medium heat. Add the neck bones and brown on both sides. Remove and set aside.
2. Add onions and sauce 3-5 minutes. Add celery and garlic for another minute. Add a quarter of the spice mix (paprika, all spice, salt, and pepper). Mix well.
3. Add the diced bell pepper plus a bit more of the spice mix. Cook for 1-2 minutes and then add okra and mix well.
4. Add the bay leaves, fresh herbs, beans, stock, and water, plus more of the seasoning. Mix well then add the neck bones back to the pot. Bring everything to a boil, then cover and reduce to a simmer. Cook for 30-45 minutes depending on your desired texture.
5. Remove the herbs and their stems. Five minutes before finish add the vinegar. Stir and serve.

Nutrition

Calories341kcalCarbohydrates42gProtein28gFat7gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat1gCholesterol49mgSodium454mgPotassium1079mgFiber8gSugar7gVitamin A1005IUVitamin C29mgCalcium115mgIron6mg

Video

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