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This is a photo of a bowl of purple hill peas with an iron skillet with cornbread in it. Purple hull peas are a perfect southern summer recipe. This is a vegetarian purple hull pea recipe.

Vegetarian Purple Hull Pea Recipe

Vegetarian purple hull pea recipe
Prep Time 20 mins
Cook Time 50 mins
Course Lunch, Main Course, Side Dish
Cuisine American, Southern
Servings 4


  • 1 pound frozen purple hull peas (or fresh)
  • 3/4 cup diced onion (white or yellow)
  • 1 medium green bell pepper, chopped
  • 2-3 stalks celery, chopped
  • 1 medium jalapeno, finely chopped (optional)
  • 1 tsp minced garlic
  • dash olive oil
  • salt and pepper to taste
  • 2 cups vegetable broth
  • 2 cups water


  • Rinse your peas and check for stones, or leaves, or anything that shouldn't be in them.
  • Chop onion, bell pepper, and celery
  • Finely dice jalapeno if using
  • Mince garlic
  • Heat a little bit of olive oil in a pot over medium heat
  • Add vegetables to the pot with a salt and pepper.
  • Allow vegetables to sweat to release the flavors. You do not have to brown them or cook them until completely soft.
  • Stir in purple hull peas
  • Stir in approximately 2 cups vegetable broth and 2 cups water. The peas and vegetables should be fully covered with about an inch of liquid over them. Add more liquid if necessary to fully cover.
  • Bring the mixture to a boil uncovered
  • Turn the heat down so that the peas are at a gentle simmer. Cover the pot but leave it partially cracked for steam to escape.
  • Cook for about 45-50 minutes.
  • Check during the cooking process to make sure there is still plenty of liquid on the peas. Add more as necessary.
  • Taste after 40-45 minutes of cooking. The peas should be tender, but not mushy when done. Cook longer if necessary. (Fresh peas may take much longer than frozen)
Keyword southern side dish, vegetarian purple hull peas