Until last summer, this was a new bean for me. Purple hull peas are members of the cow pea family and  are another version of black eyed peas. The only place I ever see them is at Reed’s a local fruit and vegetable market off the square of downtown Franklin and they are already hulled and packaged.

They are so gorgeous to look at, but do lose some of that color when you cook them.    I bought these already shelled, but they come in a long large purple hull.

Emerson Arkansas celebrates purple hull peas every year with an international Purple Hull Pea Festival, and some of the winners of the purple hull peas cook-off share their recipes here. You will find that they are often cooked with ham, or ham-hocks and served with corn bread. My take is a little more Italian inspired, using pancetta in one dish, and cooking them with pasta (risotto style) in another.

The most interesting recipe I saw was for Purple Hull Pea Nibblers from the 2007 Best Original Purple  from Christine Snider for Purple Hull Pea Nibblers, something I want to try next time.

Purple Hull Peas, Pasta in Red Wine

Recipe for Pasta, Purple Hull Peas in Red wine (risotto style)

2 cups purple hull peas

1 small  onion, diced

3 cloves garlic, diced

2 T olive oil 

2 T butter

3/4 cup red wine

1/4 cup finely chopped parsley

1 T fresh rosemary, finely finely chopped

2-4 cups chicken broth (or boiling water that has been infused with herbs)

1/4 -1/2 cup Pecorino or parmigiano-reggiano cheese

Pinch red chile pepper

Sea salt, freshly ground pepper

Cook purple hull peas. Saute garlic and onions, add beans, cover with water, bring to boil and then simmer for 30-40 minutes or until tender. Do NOT add salt until beans are cooked as salt will make their skin tough.

While beans are cooking:

Saute garlic in olive until softened. Add butter. Throw in pasta and for about 3 minutes cook the pasta just as you might for risotto.  Add about 1/4 cup red wine and watch the pasta turn pink.  Risotto requires hot broth be added a ladle at a time.  Instead of using chicken broth, I just added water and a handful of herbs and boiled away.

Begin to add a cup at a time of boiling water and allow the pasta to absorb. I thought I would use a lot more broth than I did, but this isn’t arborio rice and don’t expect that creaminess, but, it is a really fun way to make this dish.  Add more wine as you like (I used about 3/4 cup), and make sure you really cook off the alcohol taste.  Add beans,  chopped herbs, and pecorino cheese and red pepper. I’m not going to tell you how much of each, but I caution you not to add too much rosemary

Don’t OVERCOOK the pasta...Again you’ll have to keep tasting...but I prefer my pasta VERY al dente. Again, it’s YOUR dish..Hopefully, you’ll start to make this and come up with your own bounty of flavors, tastes and textures...

Pasta, Pancetta, Purple Hull Peas

Recipe for Pasta, Pancetta, Purple Hull Peas

2 cups purple hull peas

1 slice 1/2” thick pancetta, diced

2 cloves garlic

1 pound pasta

1/2 cup pecorino cheese

2-4 cups fresh spinach, cleaned and stemmed

extra virgin olive oil

sea salt, freshly cracked pepper

Cook purple hull peas. Saute garlic and onions, add beans, cover with water, bring to boil and then simmer for 30-40 minutes or until tender. Do NOT add salt until beans are cooked as salt will make their skin tough.

While beans are cooking:

Saute pancetta, add in garlic, until soft. Cook pasta according to direction and drain, reserving a bit of pasta water if needed.

To assemble: Pour hot pasta over the raw spinach. Add remaining ingredients. Top with grated cheese. Season to taste.

Other dishes you may enjoy:

Rosemary Walnut Pasta                   Bucatini, Shrimp, Beans         Peas, Pancetta, Poached Eggs

Key Words:    Italian, Purple Hull Peas, Vegetarian, Pasta

Spinach Tiger Entry  82 Angela Robert - Purple Hull Peas and Two Pasta Recipes

All original content (outside of adapted recipe) copyright © 2009 Angela Roberts, All Rights Reserved