Purple hull peas, a Southern favorite, are a variety of cowpeas. The pods are purple and the peas are actually more closely related to beans than peas. Feel free to use black-eyed peas in any recipe calling for purple hull peas.
If you can't find fresh shelled purple hull or black-eyed peas for this recipe, use dried or frozen purple hull or black-eyed peas and cook them as directed on the package until tender.
I used andouille sausage in this recipe (pictured).
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon vegetable oil
- 4 cups fresh purple hull peas
- 1 quart chicken broth (or stock, preferably unsalted or low sodium)
- 12 to 16 ounces spicy andouille-style sausage (or similar spicy smoked sausage)
- In a medium skillet or saute pan, saute the onion and garlic in the oil until softened. Transfer the vegetables to a medium saucepan; add peas and chicken broth. Cover and simmer over low heat for 30 minutes.
- Meanwhile, slice or dice the sausage and brown in the skillet. Add to the peas, cover, and simmer for 20 minutes longer, or until peas are tender.
- Uncover and increase heat to medium (a low boil); continue cooking for about 3 to 5 minutes to reduce slightly.
- Add kosher salt and pepper, as needed for flavor.
- Serve the peas with freshly baked cornbread.