PurpleHull Pea Festival Recipes

Island PurpleHull Peas

2 Tb. olive oil
2 medium onions, chopped
3 cups fresh shelled purplehull peas
1 smoked ham hock (about 12 ounces)
1 Tb. chopped garlic
2 bay leaves
1-1/2 tsp. ground allspice
6 to 7 cups chicken broth
1/4 cup shredded coconut
Salt and freshly ground black pepper
1/4 cup fresh lime juice
1/4 cup chopped flat-leaf parsley
4 cups cooked rice
4 ripe plum tomatoes, seeded, cut into 1/4-inch
Heat oil in large heavy pot over low heat.  Add
onions and cook until wilted, 5 to 7 minutes.
Add peas, ham hock, garlic, bay leaves,
allspice, and chicken broth.  Bring to a boil,
reduce heat to medium and simmer, uncovered,
until peas are tender, 30 to 45 minutes,
occasionally skimming off foam that rises to
surface.  Add a bit more broth if peas seem dry.
Remove ham hock and let stand until cool enough
to handle.  Shred any meat from bones and return
it to peas.  Add coconut, season with salt and
pepper and stir gently to combine.  Before
serving, heat through and fold in lime juice and
parsley.  Serve over rice in bowls and garnish
with diced tomatoes.  Store covered in the
refrigerator for up to 2 days.  Makes 8 servings.
Above recipe from the Emerson, Arkansas
PurpleHull Pea Festival & World Championship
Rotary Tiller Race Web site:


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