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+ servings

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

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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