My frozen purple hull peas recipe is the best! This old-fashioned southern dish made on the stove starts with ham hock stock flavored with garlic and onion. I put in extra ham as well, making the dish super filling, along with onion soup mix to really enhance the flavor. Served with cornbread, this was an amazing meal. If you want to learn how to cook frozen purple hull peas on the stove, keep reading!
Purple Hull Peas vs Black Eyed Peas
Purple hull peas, like black eyed peas, are a type of cow pea introduced to the southern United States by African slaves. They both have a light green or brown color, so at first glance, they look very similar. The main difference is the color of the dot or “eye”: purple hull peas have a purple or purple-brown eye while black eyed peas have a dark brown eye.
Although the taste is similar as well, a SouthernLiving.com article on field peas states that purple hull peas are creamier and milder than black eyed peas. After making this recipe, I agree completely: the taste is very similar, just not as strong.
Purple hull peas are usually bought fresh in the summer. In fact, the town of Emmerson, Arkansas celebrates the Purple Hull Pea Festival in June. While black eyed peas are available fresh in the summer as well, they’re usually sold dried. They can be eaten at any time of the year, but they’re most common as part of the traditional southern New Year’s Day meal of black eyed peas, cornbread, and collard greens.
What Are Other Names for Purple Hull Peas?
There are many names for purple hull peas, including “pinkeye” or “pink-eyed peas” (some people say the “eye” looks pink instead of purple), “mud-in-your-eye pea,” and even sometimes simply “southern peas.”
Why I Decided to Make This Recipe
I have never heard of purple hull peas until recently, so I was intrigued by how similar they looked and supposedly tasted. I don’t have access to fresh peas, so I had to go with storebought frozen purple hull peas.
When I make southern style peas or peas, I always make them on the stove in a Dutch oven I got from my grandma. I added ham hock for flavor, as well as leftover holiday ham for more protein. When you make this recipe, you can decide for yourself how similar or different purple hull peas and black eyed peas are.
Frozen Purple Hull Peas Recipe Ingredients
My frozen purple hull peas on the stove with ham recipe is to prepare because it has just a few ingredients:
Frozen Purple Hull Peas – 24 oz (2, 12 oz bags)
Ham Hock – 3/4 lb
Extra Ham – 1/2 lb (about 1 1/3 cups)
Vegetable Stock – about 3 cups
Onion – about 1/2 lb, chopped
Garlic – about 5 cloves, chopped
Onion Soup Mix – 1 oz packet
Water – extra water as needed
Tools:
Large Pot – For cooking the peas on the stove.
Wooden Spoon – So you can stir the peas as they cook.
Can I Use Fresh Purple Hull Peas in this Recipe?
Yes! If you have access to fresh peas during the summer, you can definitely make this recipe without making any changes. The only difference is that fresh peas might cook a bit quicker, but I’m guessing the difference would be at most 5-10 minutes faster.
How to Cook Frozen Purple Hull Peas on the Stove
Learning how to make frozen purple hull peas on the stove is easy. Just follow the simple steps outlined below:
Make the Ham Hock Stock
As with my other southern-style bean and pea stove top recipes, this purple hull peas recipe starts by making a ham hock stock. I placed my 3/4 lb ham hock in a pot with my homemade vegetable stock and some extra water to just barely cover the hock. I then turned on the stove and brought the pot to a boil and boiled it on medium heat for 2 hours.
Although I turned the heat off and let the ham hock stock cool down after boiling for 2 hours, you don’t have to do that: you can move on to the next step immediately. I had things to do, so I had to pick up the rest of the recipe later.
Add Chopped Onions and Garlic
I like aromatic vegetables, but I don’t like for them to have too sharp of a bite. So, I added the chopped garlic and onions to the broth–but not the frozen purple hull peas–and turned on the heat so I could bring the pot to a boil. By adding the aromatics first, they’ll have time to mellow out before adding the other ingredients.
However, if you move on to this step immediately without letting the pot cool down, add the aromatic vegetables and boil them on their own for 10 minutes. That should be enough time to soften their bite.
Add the Frozen Purple Hull Peas
Once the pot came to a boil, I added the frozen purple hull peas. No need to thaw–just dump them directly from the bag into the pot. You might want to dump them into a bowl and look for any small stones or dirt, but I didn’t.
Sprinkle in Onion Soup Mix
As in my Mississippi pot roast with potatoes and carrots recipe, onion soup mix is the secret ingredient in this dish. While it’s not absolutely necessary, it adds a nice punch of sweet onion flavor that goes well in a lot of things–that’s why so old-school southern cooks add it to just about everything.
Cook the Frozen Hull Peas for 40 Minutes
Then, boil the purple hull peas on medium heat for 40 minutes. Although you could add the extra ham now, I waited because I didn’t want to run the risk of making the ham tough.
Pull Out the Ham Hock
I cooked the peas with the ham hock for 40 minutes, then I pull out the hock. I set it off to the side so it could cool down and be safe to handle in a few minutes.
Put in Extra Ham
After pulling out the ham hock, I added 1/2 pound of extra ham. Although this isn’t necessary, I think it adds not only more flavor but also protein, making a bowl of these purple hull peas taste more like a full meal. I used leftover Christmas ham, but you could cut up a ham steak as well.
Cook the Frozen Purple Hull Peas on the Stove for 1 and 1/2 Hours
Once the extra ham was added, I continued cooking the peas for another hour and 20 minutes, so let’s just say an hour and 30 minutes. I think this is the perfect cooking time for frozen purple hull peas: enough for them to get soft, but not falling apart, except for a few that help to thicken the broth.
Take the Meat Off the Ham Hock
At this point, the ham hock had cooled down enough for me to handle it, so I pulled off the meat and added it to the pot. You could put the ham hock back in the pot, but I didn’t because I prefer not having large bits of fat in my peas.
As the Peas Boil, Make the Sides
As the purple hull peas cook, take some time to make the side dishes. Whether you’re serving cornbread or rice, start it about 30 minutes after adding the peas to the pot. That way, your side dish should be ready at the same time the peas are done cooking.
Serve
After cooking for almost 1.5 hours, the stove top frozen purple hull peas with ham hocks should be done. When they’re done, serve and enjoy!
Frozen Purple Hull Peas Recipe FAQ’s
Although learning how to make frozen purple hull peas on the stove is easy, here are answers to some frequently asked questions you may have:
What to Serve with Purple Hull Peas?
If you’re not sure what to serve with purple hull peas, skillet cornbread is always a good option, as is rice. Both go with any type of field pea and are good for soaking up broth / gravy.
Biscuits would be a good options as well, or maybe even plain white bread. For something lighter and full of vitamin C, fresh tomato slices are a good option, too.
What Condiments Can I Put On Purple Hull Peas?
While I didn’t think these peas really needed anything, some southerners like to add a few drops of hot sauce or pepper sauce to their bowl. Some finely-chopped fresh onion, along with tomato slices, would be good as well. Honestly, anything vinegary or acidic will help bring out the flavor.
How Long to Cook Frozen Purple Hull Peas
For purple hull peas that are soft but not mushy, cook them on the stove top on medium heat from 1 hour and 15 minutes to 1 hour 30 minutes. Less for fresh peas, more for frozen.
How to Store Cooked Purple Hull Peas
Once your pot of cooked purple hull peas comes down to room temperature, store them in the refrigerator, covered.
How Long Do Cooked Purple Hull Peas Keep?
If kept in the refrigerator in a covered container, cooked purple hull peas should keep for 2-3 days. After that, they will start getting mushy, ruining the creamy texture.
How to Freeze Cooked Purple Hull Peas
To freeze cooked purple hull peas, wait for them to cool down to room temperature, put them into freezer-safe containers or plastic bags, and freeze. Instead of putting all of the leftovers into one bag or container, I recommend freezing individual portions to make serving easier in the future.
Do I Have to Soak Frozen Purple Hull Peas?
No, you don’t have to soak frozen purple hull peas before cooking. In fact, all you have to do is open the bag, pour them into a pot of water, and start cooking. Super easy!
Should I Put Baking Soda in Frozen Purple Hull Peas?
Adding baking soda to frozen purple hull peas is optional. Some people say it enhances the flavor and reduces gas, as well as softens the peas and preserves the color. However, an OurEverydayLife.com article advises caution when adding baking soda to peas because it can make them too soft, borderline mushy.
To help minimize the negatives of baking soda, the article suggests adding it not to the pot of cooking beans on the stove but rather to the water you use to soak the peas overnight. Honestly, I didn’t add baking soda to my purple hull peas, and I didn’t feel like it was necessary.
If you want to add baking soda to this frozen purple hull peas recipe, I suggest a very small amount, just 1/8 teaspoon. That should be enough to help preserve the color without making them mushy.
Should I Use Hot or Cold Water When Cooking Frozen Purple Hull Peas?
Honestly, I don’t think it matters if cook frozen purple hull peas in hot or cold water. If you start with cold water, it will warm up in a few minutes on the stove; likewise, if you start with hot water, adding the frozen peas will lower the temperature for a few minutes. Like I said, I don’t think it matters.
Can I Make this Recipe with Dried Purple Hull Peas?
Yes! You can make this recipe with dried purple hull peas. Like black eyed peas, purple hull peas cook fairly quickly whether they’re fresh, frozen, or dried, so you can use this same recipe without making any changes: the cooking time be slightly longer or shorter by 10-15 minutes, but that’s the only difference.
Can I Cook Frozen Purple Hull Peas without Ham Hocks?
Yes! You can make this frozen purple hull peas recipe without ham hocks. You can use bacon or salt pork, or even smoked turkey if you want to avoid pork altogether.
How to Make Frozen Purple Hull Peas Vegetarian / Vegan
To make this frozen purple hull peas recipe vegetarian or vegan, try food bloggers Karen and Emily’s of SomewhereDownSouth.com vegetarian purple hull peas recipe. It calls for green bell pepper, chopped jalapeño, and some spices to add flavor. It sounds delicious!
Can I Use Storebought Vegetable Stock?
Yes! Storebought vegetable stock is a good way to make this recipe a bit easier. If you go with storebought, be sure to add a couple bay leaves to the pot when making the ham hock stock: it’s a simple way to improve the flavor and make the broth taste 100% homemade.
Why Didn’t You Add Spices to the Purple Hull Peas?
Although you could definitely add black pepper, garlic powder, and onion powder if you wanted, I honestly didn’t think these peas needed anything else. In my opinion, the smoked ham, aromatics, and onion soup mix were enough. If you do add spices, be very careful of the salt since smoked ham is already very salty.
Can You Cook Frozen Purple Hull Peas in an Instant Pot?
Yes! Cooking frozen purple hull peas in an instant pot is a lot faster than on the stove. According to the FoodandLifePath.com recipe, it only takes 12 minutes of cook time and 10 minutes to release the pressure!
Can You Make Frozen Purple Hull Peas in a Crockpot?
Yes! In fact, Gina of HomeAtCedarSpringsFarm.com has a delicious crockpot purple hull peas recipe that takes 5 hours on high or 6-8 on low. If you put everything in the crockpot before work and set it on low, you’ll have an old-fashioned meal ready and waiting for you after work.
Can You Prepare Purple Hull Peas in the Microwave?
No, I don’t think so. Purple hull peas, like other fresh peas or beans, need heat, time, and water to soften. Unfortunately, I think you’d have to cook them in the microwave for so long that it wouldn’t be practical. Given the additional risk of them boiling over, I don’t think it’s worth it.
Can I Make this Recipe with Black Eyed Peas?
Yes! As started previously, purple hull peas and black eyed peas are very similar. So, I think you could use black eyed peas in this recipe without having to make any changes. If using fresh peas, no changes at all; if using dried black eyed peas, the cooking time will probably be 10-15 minutes more or less.
A Chef’s Review
My frozen purple hull peas recipe on the stove with ham hock was easy and delicious. As other cooks have said, these peas taste very similar to black eyed peas, except milder and creamier. The ham hock stock, aromatic vegetables, and onion soup mix made this extremely flavor, and the ham increased the protein and made a bowl of these peas very filling, especially when served with cornbread.
Best of all, learning how to make frozen purple hull peas is easy. By using frozen peas, you don’t have to wash, sort, or soak them: simply dump them into a pot of water on the stove and start cooking.
Honestly, I can only thing of two drawbacks for this recipe. One, although purple hull peas are good, the flavor isn’t very strong. While that makes them the perfect frame for showcasing smoked ham, this might not be the best dish for people who are looking for something with a lot of flavor.
Also, even though this recipe is easy, it’s time-consuming. Making the ham hock stock takes about 2 hours, and boiling the peas is about 1 1/2 hours, so you’re looking at 4 hours from start to finish. That’s fine for a Sunday, but not so good for a weeknight meal.
Like I said, overall, this recipe was a success. It had a great, old-fashioned southern look and taste–honestly, I thought it looked like something a grandma would make, haha. So, if you like black eyed peas, and you want to try something different, this recipe is for you.
Possible Changes to the Recipe
Although my frozen purple hull peas recipe turned out great, possible changes in the future include:
Chicken Stock – Starting the recipe with homemade vegetable stock is fine. But, I wonder how using chicken stock as a base would change the flavor profile, especially with the ham hock.
Spices – I didn’t add any spices because I thought these peas had enough flavor. However, some black pepper, garlic powder, and onion powder might be good. Cayenne pepper or crushed red pepper flakes would be good for some spice, too.
Frozen Purple Hull Peas Recipe Variations
If you’re looking for ways to switch things up, possible variations include:
Smoked Turkey – If you don’t eat ham, try replacing the ham hock with about 3/4 lb of smoked turkey. You could use a leg or wing, but I prefer turkey wings since they have fewer small bones, in my opinion.
Bacon – Bacon makes almost everything better, so you might want to add some to these peas.
Okra – For something different, follow this AllRecipes.com version and add some okra at the end. Just be careful to not overcook the okra so it doesn’t get slimy.
More Stove Top Recipes
There’s nothing like making peas or beans the old-fashioned way. If you want to cook like grandma, try:
Pinto Beans on the Stove – This recipe has ham hock and extra ham, making it very filling and delicious.
How to Cook Navy Beans – Once again, ham hock and onion soup mix are the star ingredients.
Other Frozen Pea / Bean Recipes
Frozen peas / beans can give us a taste of summer quickly and easily at any time of the year, such as in:
Frozen Lima Beans – A spoonful of sugar is my secret ingredient in this old-fashioned southern recipe.
Ham Green Beans and Potatoes – Use either fresh or frozen string beans to make this one-pot meal.
Frozen Purple Hull Peas Recipe Directions
Frozen Purple Hull Peas Recipe
Ingredients
- 24 oz frozen purple hull peas (684g)
- 3/4 lb ham hock (340g)
- 1/2 lb extra ham (225g)
- 1/2 lb onion, chopped (225g)
- 5 cloves garlic, chopped
- 1 oz packet onion soup mix (28.5g)
- extra water (as needed)
Instructions
- Place the vegetable stock and ham hock in a pot on the stove. Add extra water to just barely cover the ham hock, then cook on medium heat for 2 hours to make a ham hock stock. Although I let the stock cool down to room temperature, you can move on to the next step immediately if you choose.
- Chopped onion and garlic and add them to the pot. If the pot is cold, bring the pot to a boil. If it’s already boiling, boil the aromatic vegetables on their own for 10 minutes.
- Once the onion and garlic are softened, add the frozen purple hull peas directly to the pot on the stove–no need to thaw. Add the onion soup mix at this time as well. Cook the peas on medium heat for 40 minutes, stirring occasionally.
- After 40 minutes, remove the ham hock so it can cool off to the side. In the meantime, add the extra ham.
- Cook the purple hull peas on the stove for another 1 1/2 hours (I boiled mine for 1 hour and 20 minutes). Stir occasionally.
- Once the peas are softened, let cool 5-10 minutes before serving.
- Enjoy!
YouTube Video
Be sure to watch my YouTube video tutorial, too:
