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Southern Purple Hull Peas


4-5 Strips of Bacon, cut into pieces (available from K Bar K Meats)

1 Country Ham Hock (available from K Bar K Meats)

1.5-2 lbs Fresh (or Frozen)  Purple Hull Peas (available from La Esperanza Farm)

32 oz Chicken Broth

2 c Water, more or less as needed to cover the peas

1/2 tsp Salt

1/2 tsp Ground Black Pepper

2 cloves garlic  (available from La Esperanza Farm)


Cook the bacon pieces in a Dutch oven over medium heat until crispy and all the fat has rendered. Remove the cooked pieces with a slotted spoon and set aside.

Add the ham hock and bacon to the pot then add the peas.

Next, slowly add the chicken broth and water.

Cover the pot and bring to a boil, then reduce to a simmer.

Cook for 1 hour.

Taste the broth of the peas and add salt if needed.

Next add ground black pepper.

Peas should be tender but not mushy when done.

Serve as a side dish or as the main meal with a side cornbread.

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