Southern Purple Hull Peas and Okra

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’.

Beats and Eats (Music to Pair with Purple Hull PEas

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 hot water cornbread, Southern-style fried catfish, or a mess of smothered pork chops to hit every note just right.

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

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

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Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Course: Side Dish

Cuisine: southern

Servings: 8 people

Calories: 341kcal

Author: Marwin Brown

Ingredients

• ▢ 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

Instructions

• Heat oil in large saucepan over medium heat. Add the neck bones and brown on both sides. Remove and set aside.
• 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.
• 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.
• 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.
• Remove the herbs and their stems. Five minutes before finish add the vinegar. Stir and serve.

Video

Nutrition

Calories: 341kcal | Carbohydrates: 42g | Protein: 28g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 454mg | Potassium: 1079mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1005IU | Vitamin C: 29mg | Calcium: 115mg | Iron: 6mg

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