Purple Hull Peas with Boudin
Southern Purple Hull Peas with Boudin sausage is a comforting and satisfying dinner. Similar to black eyed peas and a great dinner to kick off the new year. Slow simmered with onions, garlic and celery for a hearty and delicious meal.
Servings: 6 Servings
Calories: 271kcal
Ingredients
- 1 3/4 pounds frozen Purple Hull Peas or Black Eyed Peas
- 6 cups water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 large onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 pound boudin
- 1/4 teaspoon red pepper flakes optional
- 1 tablespoon chopped fresh parsley optional
- hot sauce for serving
Instructions
- Rinse purple hull peas and sort out any pod fragments or stems.
- Add 6 cups of water and peas to a Dutch oven or soup pot.
- Season with salt and pepper. Place over medium-high heat.
- Bring peas to a boil and cook 10 minutes. Lower to a simmer. Cover and cook 35 minutes or until peas are tender.
- Cook onions, celery and garlic in olive oil in a separate skillet over medium heat. Stir often until onions just start to brown. Remove from heat and set aside.
- Drain peas and place back in pan with chicken broth and cooked vegetables. Stir to combine.
- Top with sliced boudin or other sausage.
- Cover and cook for 10 minutes or until sausage is heated through.
- Garnish with red pepper flakes and fresh parsley if desired.
- Serve with Skillet Cornbread.
- Add hot sauce if desired.
Notes
Fresh Purple Hull Peas are best if available. Cook using the same method. Peas may take and additional 15 minutes to get tender.
Nutrition
Serving: 1g | Calories: 271kcal | Carbohydrates: 32g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 52mg | Sodium: 497mg | Fiber: 7g | Sugar: 7g