1 pk Frozen Crowder Peas 1/4 lb Ham or ham hock 3 1/2 c Water 1 Onion Flakes 1 Garlic Powder 1 Cajun Seasoning 1 Salt 1/4 c Cooking Oil In two quart pot, add oil, and brown ham or ham hocks. Add water, peas, and season to taste. Cover and simmer, stirring occasionally until peas are tender (about one hour). Serve hot over rice or corn bread. Note: All beans, peas may be prepared in the same manner. Dry beans should be rinsed and sorted in a collander before using. Dry beans require a longer cooking time than fresh or frozen legumes. Any of your favorite sausages/seasoning meats can replace ham. Monitor liquids closely while cooking and add water as necessary to prevent scorching.
How To make Crowder Peas's Videos
Shelling Crowder Peas
We’re back in the shellin barn! You get to see how we shell the crowder peas, and I play around with the time lapse feature.
Cooking Crowder Peas & Neck Bones!
How To Cook Crowder Peas & Neck Bones!
Crowder Peas and Okra...MY WAY
My recipe for cooking Crowder Peas
CROWDER PEA’S RECIPE THE BEST WAY TO COOK!
INGREDIENT: 2can of Bush Crowder Pea,one small onion, one package of smoked neck bone. Salt and Pepper to taste!
OLD SCHOOL PURPLE HULL PEAS & PORK RIB ENDS/IN AN INSTANT POT/SUNDAY DINNER RECIPE IDEAS SEGMENT
OLD SCHOOL FRESH PURPLE HULL PEAS& PORK RIBS ENDS( MADE IN AN INSTANT POT)
This is a very quick method to cook fresh purple hull peas and pork rib ends at the same time This method in the instant pot will make the peas perfectly tender and the pork neck bones fall of the bone tender
RECIPE: 1 LB fresh purple hull peas 2# large pork rib ends 1 large onion chopped 3 tsp chicken bouillon powder 2 quarts water Place pork ribs in instant pot add onions and peas add chicken powder and water place lid on pot and set on meat setting for 60 minutes
Enjoy with old school cornbread and old school chow chow
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The cousin to Blackeyed Peas, these Purple Hull Peas are slow simmered with okra in rich, flavorful broth infused with smoked neck-bones and thickened with okra.
Ingredients 1 pound frozen or fresh purple hull peas or blackeyed peas 1 pound smoked pork neckbones 1 bell pepper, diced 2 cups okra, sliced 1 medium Yellow onion, diced 5 cloves garlic, diced 3 ribs of celery, diced 1 tsp kosher salt 1 tsp black pepper 1/2 tbsp sweet smoked paprika 1 tsp allspice 2 cups chicken stock 1 cup water 1/4 cup herb-infused vinegar