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Down Home Cooking

Purple Hulled Peas with Hoe Cakes

You're not eating down-home cooking if you're not grubbing on a bowl of purple hulled peas with at least three hoecakes that have crispy edges.

What, you thought I simply wrote a book about some down-home cooking and didn't get in the kitchen to throw my weight around with a bunch of yumminess.

Black-eyed peas and purple hulled please are not the same, although both are called "cow" or "field" peas, these peas in the pods are cousins. Black eyes are pale in color and have a dark black "eye", where purple hulls are a little greener in color and have a tiny pink ring around their purple eye.

I cook my peas and beans in my Instapot, simply because I like the down-home taste, but I'm not monitoring a stove. This recipe is taken from Purple Hull Peas Recipe (For Fresh or Frozen Peas) - The Anthony Kitchen

  1. Sweat the Onions - Add butter to a saucepan and melt it over medium-high heat. Then add the bacon and the onion and cook for about 3 minutes. You don't want to get the bacon crispy, you just want to cook the mixture long enough for the onion to soften slightly. Then, add the garlic and cook about 1 minute more.

  2. Add It All To the Pot - Add the peas (fresh or frozen is fine), along with enough water to cover the peas by one inch, followed by the seasoning. If you are using a ham hock instead of bacon, you'll want to add it to the pot now.

  3. Simmer - Stove top: If using frozen Purple Hull Peas, allow them to simmer for about 1 hour. If you're using fresh peas, simmer for 1 ½ hour. Stir the pot occasionally during the cooking duration, then serve, and enjoy! Instapot: I use the stew setting, and throw in a teaspoon of flour as a thickening agent.

Slap Up Mamma Hoe Cakes

Let's be clear on this, a hoe cake ain't nothing more than a cornmeal pancake.


Refrigerated • 2 Eggs

Baking & Spices • 1 cup Self-rising cornmeal

• 1 cup Self-rising flour

• 1 tbsp Sugar

Oils & Vinegars

• 1/2 cup Vegetable oil


• 3/4 cup Buttermilk

Liquids • 1/2 cup Water

Mix the dry ingredients, then mix the wet ingredients separately. Slowly fold the wet ingredients into the dry.

Use a cast iron skillet, with a 1/4 cup of vegetable oil. Ladle in batter just as you would with a pancake, allow browning on one side, then flip for even cooking.

Here's a tip, if you cook the peas with a ham hock, or turkey necks, you won't need any meat.

Enjoy and don't forget to get Down Home Cooking. It released yesterday.

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