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First Ever Vegetarian Purple Hull Peas Recipe

Creamy purple hull peas cooked with late summer vegetables
Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 50 mins
Servings: 8
Cost: $7


  • Dutch oven or large pot
  • Wooden spoon


  • 1 lb purple hull peas fresh
  • 1 red onion medium
  • 2 carrots small
  • 3 bell peppers
  • 8 jalapeƱos
  • 4 cloves garlic
  • 2 tbsp olive oil unrefined
  • 2 tbsp salt unrefined
  • 1 tbsp black pepper fresh
  • 1 tbsp dried thyme
  • 1.5 tbsp dried oregano
  • filtered water
  • 2 bay leaves


  • Soak purple hull peas for 4-6 hours.
  • Dice red onion, carrot, and peppers. Mince garlic.
  • Heat olive oil in dutch oven or large pot over medium-high heat. Add diced onions and cook for 1-2 minutes, until partly translucent.
  • Add diced carrots and cook for 2-3 minutes, until carrots start to get soft.
  • Add bell peppers and jalapeƱos, and cook for 2-3 minutes. Season the vegetables with half of the salt, pepper, thyme, and oregano.
  • Add garlic and cook for 30 seconds. Don't overcook the garlic!
  • Add soaked purple hull peas and mix everything to combine. Cover the mixture with 1 inch of filtered water.
  • Add bay leaves. Bring pot to a boil. Reduce to medium-low. Check on the beans after an 90 minutes, and add continue to add 15-30 minutes to the timer depending on the done-ness of the beans. Beans should be tender and creamy when done!
  • Serve in you favorite bowl, or use for purple hull pea burger patties!