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"Common Man" Purple Hull Peas and Okra

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These Southern purple hull peas are the business! They are tasty, comforting, and an eating experience all in one making them that side dish you want on the Sunday dinner table.

This dish falls somewhere between a stew and gumbo. The presence of fresh okra, provides that thickness and consistency the ancestors would be proud of. The smoked neck bones provide a deep hit of smoke and soul, while the peas are the star!

peas in a pot with peppers, okra, and neck bones

Mood Music

This is as far from high brow food as it gets. This is food for the soul that every common man and woman can appreciate!

Purple Hull Peas and Okra Ingredients

  • Purple Hull Peas
  • Okra
  • Bell Pepper
  • Ghee (clarified butter) or olive oil
  • Smoked Pork Neck bones
  • Garlic
  • Celery
  • Yellow Onions
  • Paprika
  • Pepper
  • Salt
  • All Spice
  • Bay Leaf
  • Fresh Herbs (oregano, sage, or parsley)
  • Chicken Stock 
  • Water 
  • Vinegar

How To Cook Peas and Okra

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.

bowl of peas and okra with peppers

Cooking Considerations and Tips for Making Hull Peas

I’ve only ever seen fresh or frozen purple hull peas so not sure dried is an option. 

Black-eyed peas can be used in place of purple hull peas. If you use dried peas, you’ll need a longer cooking time, even after soaking them.

You can dice your okra or include them whole minus the hard stems. The okra is meant to be a thickener, but if you prefer to enjoy the great texture and flavor of the okra add it to the pot later in the cooking process.

Season as you go at every step for more depth of flavor.

Time permitting, make an infused vinegar and use in place of the plain vinegar. Infused vinegar adds an extra level of flavor at the end and also helps the dish pop. Vinegar as a finishing touch to a long simmering dish like beans or collard greens is a flavor hack to brighten the dish. Infusing vinegar is a simple as heating vinegar in a sauce pan and then adding it to a glass jar with fresh herbs.

Pair these with macaroni and cheese and collard or turnip greens for family-style soul food serving. 

Serve the peas and okra with braised pork neck bones, fried chicken, baked BBQ ribs, or broiled jerk salmon.

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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!
Prep Time: 5 minutes
Cook Time: 1 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

YouTube 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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Recipe Rating




Loreto and Nicoletta

Monday 12th of July 2021

This is comfort food at its warmest. The use of the neck bones I am sure brought so much flavor to the whole dish. Wonderful combo with the peas and okra. We have never had hulled purple peas. Very curioys. Thanks for sharing this wonderful dish!

Natalia

Monday 12th of July 2021

I love comforting recipes a lot and this sounds like one I would really like trying. Thanks for sharing!

Lori | The Kitchen Whisperer

Sunday 11th of July 2021

Oh this is such a great farmers market summer recipe! Such a great recipe! Thank you so much for sharing!

Kate

Sunday 11th of July 2021

My kind of food! Delicious and nutritious. This okra purple hull peas and okra looks so delicious, I cant wait to make my own.

Amanda Dixon

Sunday 11th of July 2021

This was absolutely delicious! It was so hearty, and the smoked pork neck added an amazing depth of flavor.