Purple Hull Peas

Last week, our CSA box contained purple hull peas. Our lovely partner and CSA member Chelsea Stockdale created this delicious recipe and we excited to share it with you!

Here’s what you’ll need:
1 TBS Dried or Fresh Parsley
1 cup purple hull peas
1 lemon
Salt & Pepper to taste

*Serve with a side of pita chips, crackers or veggies!* *High powered blender or food processor and griddle

Total Time: 50 minutes
Total Prep Time: 5 minutes
Total Cook Time: 40-45 minutes (slow cooking the peas)

Step 1) Boil a few cups of water in a saucepan. You’ll need enough water to cover your peas. Add in salt and pepper here. Add your peas to the boiling water and lower the heat to simmer. You’ll want to simmer them for about 45 minutes or until tender.

Step 2) Drain your peas and add them to the blender.

Step 3) Charbroil your lemons by cutting them in half and sitting them on a griddle for about 5 minutes. You don’t have to do this step, totally optional! The flavor is just a tiny bit smokey which is delicious here, but not 100% necessary. Make it your own!

Step 4) Combine your peas in the blender with your parsley and your squeezed lemon juice. Blend until smooth and creamy.
Step 5) Serve and Enjoy! This dip is delicious with pita chips, crackers or chips!

Now how easy was that? Super simple, right?

Click here to check out the recipe on Chelsea’s blog 


(Recipe from Jennifer at Natural Things Foods Store)

My aunt made this dish at a family gathering a few years ago. It was such a smash hit that I asked for the recipe. She cut it out of the paper and gave me the clipping. I have heard of other versions of this called Texas Caviar, which uses more Southwest flavors like jalapeno pepper, cilantro, and lime juice. It is different every time I make it, as the basic recipe is so easy. Sometimes I add corn kernels, sometimes I add farro or quinoa, sometimes I change up the beans, but it always turns out great. It is perfect for picnics, too, as it doesn’t need to be kept cool. I really hope you try this one!


Mississippi Caviar



  • 1 can black eyed peas, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 large green bell pepper
  • 1 large red or yellow bell pepper
  • 1 large cucumber
  • 1/2 red or yellow onion
  • 2 red slicer tomatoes
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon dried italian seasoning
  • pinch black pepper


  1. Chop the peppers, cucumber, and onion in a small dice, about the same size as the beans. Slice and remove the seeds from the tomatoes, then dice as well. Grate the 2 cloves of garlic very fine. Place all of the beans and vegetables in a large bowl.
  2. In a small mixing bowl, combine the oil, vinegar, salt, lemon juice, seasoning, and pepper. Stir well to combine.
  3. Pour the vinegar mixture over the entire mixture and stir well. Cover and set aside. Let it marinate for at least 1 hour.
  4. Enjoy with tortilla chips as a dip. Refrigerate any leftovers.


This can also be used as a filling for a wrap. Add some small cubes of cheese to the mixture, if you like. It is very versatile!

(Recipe from Jennifer at Natural Things Foods Store)

Normally when cooking beans or peas, I am starting with dried. Adding flavor is a necessity. I will throw in vegetables, broth, seasonings, and even bacon. The purple hull peas in this week’s share were so fresh, I wanted to preserve the flavor of the peas themselves.

Remember the Chow Chow we made a couple of weeks ago? That is my favorite topping for field peas. Adds beautiful color, flavor, and crunch!


Purple Hull Peas



  • 1 bag fresh purple hull peas
  • water
  • salt & pepper


  1. Rinse and drain the peas to remove any grass or hulls. Place the peas in a large pot. Fill the pot with water. Add salt & pepper (I also added a little bit of white onion slices).
  2. Bring the water to a full boil. Stirring, reduce the heat to a simmer. Simmer the peas, stirring occasionally, for one hour.
  3. Take out about 4 peas and cool them. Taste them to make sure the peas are tender throughout.
  4. Drain the peas and enjoy!



Store purple hull peas in the coldest part of your refrigerator for up to a few days, but keep in mind they will have the best flavor and texture the earlier they are eaten.

To cook purple hull peas, add to a large pot with enough water to cover by 1-2 inches. Add salt and pepper or other flavorings (traditionally bacon or ham hock), then simmer for 45 minutes or until cooked to desired tenderness.


Mom’s Purple Hull Peas

Heart Healthy Purple Hull Peas

Purple Hull Peas and Spicy Sausage

Purple Hull Pea Salad


To freeze purple hull peas, blanch in boiling water for 2 minutes, then immediately place in a bowl of ice water. Drain and transfer to a freezer-safe airtight container for freezing.