Recipe Review

This peach cobbler with canned peaches recipe was a big success. Unlike some versions I’ve seen online, mine had plenty of peaches, juice, and crust, so there was plenty of flavor as well as texture. I thought the spices were perfect as well–they gave this a classic southern taste. However, next time I’ll sprinkle on the spices before adding the peaches to ensure they don’t move around as much as the dough rises up around the fruit. But other than that, this recipe was a hit in every way, especially when served with ice cream. Normally I eat my desserts plain and at room temperature, but I HIGHLY recommend serving this with vanilla ice cream while it’s still warm—trust me, you won’t be disappointed.

The only two things to be aware of in this recipe are:

1. You might want to sprinkle the spices and other extra ingredients on top of the batter before adding the peaches—this will help ensure more even distribution.
2. When you pour in the juice from the 2 cans, it will look like too much liquid—but don’t worry—you didn’t ruin the cobbler. A lot of the liquid will be absorbed into the crust as it bakes, so everything will turn out fine—just trust the process!

Peach Cobbler with Canned Peaches FAQs

Other Peach Cobbler Recipes

If you liked this cobbler, be sure to take a look at similar desserts on my website:

Peach Cobbler with Canned Peaches and Pie Crust – Also made with canned fruit, this version has a crispy crust on the top and bottom.

Peach Cobbler with Frozen Peaches and Pie Crust – Frozen peaches are almost as good as fresh, so just a bit of light brown sugar and cinnamon is all you need to make this classic southern summertime dessert.

Peach Dump Cake with Cake Mix and Canned Peaches – This version of peach cobbler has a buttery crumble topping that’s irresistibly delicious.

Other Batter-Style Cobblers

If you love the combination of crispy top, cakey middle and fruity bottom, here are some other batter-style cobblers you should try:

Pear Cobbler with Canned Pears – If you like apple cobbler but don’t feel like washing, peeling, or cutting up fruit, this recipe is for you!

The post Peach Cobbler with Canned Peaches appeared first on ParnellTheChef.

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, but 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. Unlike black eyed peas which are normally bought dried, 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.

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.

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

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.

Add Chopped Onions and Garlic

I added the chopped garlic and onions to the broth–but not the frozen purple hull peas–and let them boil them on their own for 10 minutes 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. It adds a nice punch of sweet onion flavor that goes well in a lot of things–that’s why old-school southern cooks use it so much.

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. 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 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.

Take the Meat Off the Ham Hock

After the ham hock had cooled down some, 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.

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:

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 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.

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.

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.

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

YouTube Video

Be sure to watch my YouTube video tutorial, too:

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