The Basics: Fresh Purple Hull Peas

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Cooking Essentials

The Technique

Fresh Purple Hull Peas

Purple hull peas are similar to black-eyed peas but they are not quite the same. A member of the cowpea family, these fresh, tender legumes should be removed from the pod before cooking. They may be simmered for a short amount of time if using them for relishes or longer if more traditional southern recipe styles are desired making them extremely versatile. The fresh peas have a pink cast to them & once cooked produce more of a gray coloration. They offer sound nutritional value as they’re a good source of fiber & protein. Learn how to make a small batch of Basic Fresh Purple Hull Peas ideal for use in many modern southern recipe applications.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBasic Fresh Purple Hull Peas
makes 3 cups

8 cups water 
3 cups fresh purple hull peas
1 tsp kosher salt

Bring the water, the fresh purple hull peas & the salt to a boil over Medium-High heat in a 4-quart saucepan. Reduce the heat to just below the Medium setting & gently simmer 12 to 13 minutes or until the peas are tender with a creamy finish. Remove from the heat & drain in a fine wire mesh sieve. Rinse under cold water. Use as directed in specific recipe applications.

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How To Cook Fresh Purple Hull Peas For Cold Recipe Applications

If you’re not growing your own, look for fresh purple hull peas from local farm stands during the summer months. They’re generally sold already removed from the pod & portioned in 1 to 2-pound increments. The uncooked peas should range in color from pink & cream to even pale green.

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Rinse the purple hull peas in a colander before adding them to the cooking water, then set the timer for the lower cooking time range. Taste the peas once the buzzer sounds. You’re looking for a toothsome bite with a creamy finish. Remove them once you’re satisfied & drain them. Rinse the cooked purple hull peas under cool running water, then chill them before marinating.

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“I Wished On The Moon” Billie Holiday 

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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