2007 Best PurpleHull Peas Category

First Place: Christine Snider

5-6 cups shelled purple hull peas
6 oz. centercut smokey bacon (use a good brand)
Salt to taste

Cut bacon into inch size pieces and lightly brown in a dutch oven or deep saucepan.  Do
not drain bacon grease.  Add washed peas and enough water to cover plus one inch.  Add 2
teaspoons salt.  Boil over medium heat until tender (about 45 minutes).  Taste and add
more salt if needed.  Serve with hot, buttered cornbread.

Above recipe from the Emerson, Arkansas
PurpleHull Pea Festival & World Championship
Rotary Tiller Race Web site:


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