Fresh-shelled purple hull peas simmered with smoked turkey and seasoning — the most eaten field pea in Texas and the Lower South during summer. Sweeter and more tender than dried peas, fresh-shelled is the gold standard preparation.
Purple hull peas are the quintessential summer field pea of the Black South and Southwest. In Texas Black communities, shelling peas on the porch is as embedded a summer ritual as snapping green beans is in the Southeast. The fresh-shelled preparation represents a seasonal event — peas appear in July and August at roadside stands and farmers markets.
Among the highest fiber legumes per serving. Resistant starch plus soluble fiber delivers a dual glycemic benefit — slowing glucose absorption and feeding beneficial gut bacteria. Folate and iron content are among the highest of any field pea. West African origin connects to the same botanical family as black-eyed peas and crowder peas.
Shell peas from the purple hulls — the hulls stain fingers, a badge of the summer kitchen. Rinse shelled peas. Bring a pot of water to a simmer with smoked turkey neck or wing, onion, garlic, salt, and pepper. Add peas and simmer 45-60 minutes until fully tender. Fresh peas cook faster than dried and have a sweeter, cleaner flavor. Add a whole dried chile pepper for heat without capsaicin bite.
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