Purple Hull Pea Cornbread Recipes

Steps:

• Brown sausage and onions in a medium skillet.
• In a large bowl, combine the cornmeal and all other dry ingredients and mix well.
• In a small bowl, beat the eggs, buttermilk and oil together, then add the wet mixture to the dry ingredients.
• To this mixture, in the large bowl, add the cooked sausage and onions and stir well.
• Then, add the remaining ingredients and mix well.
• Pour this into a 13 X 9 inch, lightly greased, baking dish and bake at 350°F degrees for 50-55 minutes.
• If you would like, sprinkle a little more cheese on top for garnish before serving.

Steps:

• Heat pot on saute until it reads "hot." Add oil or grease and allow to heat up until hot; then, add onion. Stir, then add seasoning meat. When the onion is transparent, add chicken broth and deglaze. Then, add brown sugar, then add peas. Attach lid with the vent closed. Manually set for 8 minutes. Use the 10-minute Natural Pressure Release to release the steam.

Steps:

• Over medium heat, warm the oil in a large Dutch oven or other soup pot. Add the onion and celery and cook for 5 minutes, or until soft. Don't let the vegetables brown. Stir in the garlic and cook another minute. Stir in the chile, bay leaves, thyme and allspice.
• If using ham hocks, add them along with 10 cups of water, bring to a boil and skim off any foam. Partly cover the pot with a lid and simmer for 2 hours. If using smoked turkey wings or legs, add 9 cups of water, bring to a boil and skim off any foam. Partly cover with lid and simmer for one hour.
• Stir in the peas, partly cover the pot with the lid and simmer until the peas are tender. This will take about 20 minutes for fresh or frozen peas or as long as 1 1/2 hours for peas that were dried and soaked.
• While the beans cook, wash the mustard greens in several changes of water. Taste a leaf to be certain they are not gritty. Tear the greens into bite-size pieces and discard the tough middle stem. Alternately, pre-cut, bagged mustard greens can be used.
• Remove the hocks or wings to a platter and cool. Take the meat off the bone, chop and add to the pot. Discard any skin and connective tissue.
• Add the shredded mustard greens and tomatoes to the pot and simmer just until the greens are wilted, or about 10 minutes. Stir in the vinegar, sugar, salt, black pepper and green onions. Taste and adjust seasoning. Ladle into warm, shallow bowls and scatter a few celery leaves on top. Serve with cornbread and pass pepper vinegar or hot sauce at the table.

Steps:

• Place the purple hull peas into a large pot and cover with water. Bring to a boil over high heat, add okra if using and boil for 2 minutes, stirring twice. Reduce heat to medium-low, add the bacon, sugar, baking soda, salt, and pepper. Cover and simmer until tender, 1 1/2 to 2 hours.