So the wife goes to the produce stand and brings home some fresh purple hull peas. These have always been a deep-south favorite. Confession time- I’m Southern born and raised- but I’ve never actually cooked these before. Black-eyed peas, yes, but not the purple hull variety. Folks in Emerson may have cooked up a purple hull or two.
A quick search of the internets reveals some recipes, and that we need smoked ham hocks. Fair enough. But where do we get them? As luck would have it, the very same produce stand also sells ham hocks. Go figure. But they are cheap. Dirt cheap. And those folks sure are nice. Things are looking up.
They turned out great. Very tender, salty, and smoky. Definitely doing this again.
This process takes three plus hours and requires a great deal of patience. And a large amount of cold beer.
You kids ever done this before? Am I alone in this? Any variations on the recipe/method?