Purple Hull Peas and Ham
Makes 4, 1-cup servings
2 tablespoons butter
2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
1 pound shelled, fresh purple hull peas (or thawed from the freezer)
1½ cups chicken broth
½ teaspoon salt
1 teaspoon black pepper
½ teaspoon sugar
1 teaspoon Cajun seasoning blend*
2 ham hocks or thick cut seasoning bacon
1. In a Dutch oven, sauté the onion and garlic in the butter and olive oil until onions are clear.
2. Add peas and broth, then stir in salt, black pepper and sugar. Add ham hocks or bacon.
3. Cover and simmer, stirring occasionally, on medium-low for at least one hour or until the peas are tender and the meat falls off the bone.
*Cook’s note: I used Red Stick Spice Co.’s Zydeco Blend because I like its mix of herbs and seasoning, but Tony’s Chachere’s or other blends may be substituted.