Side Dish: United States – Arkansas; Southern United States – Arkansas PurpleHull Peas

Serving Size: 6

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 4 cups (about 700 g) fresh shelled PurpleHull peas
- 1 smoked ham hock, approx. 12 oz (340 g)
- 4 slices thick-cut bacon, approx. 4 oz (115 g), chopped
- 1 medium yellow onion, about 8 oz (225 g), diced
- 2 cloves garlic, about 6 g, minced
- 4 cups (960 ml) low-sodium chicken stock (or water)
- 1 bay leaf
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (4 g) granulated sugar (optional, balances flavor)
- 1 tbsp (15 ml) apple cider vinegar (optional, to finish)
- 1 tbsp (14 g) unsalted butter (optional, for finish)
- 2 tbsp (8 g) chopped fresh parsley or 2 green onions, chopped, for garnish

Instructions

Short Description:
A classic Arkansas side of fresh PurpleHull peas simmered with smoky ham hock and bacon until tender and richly flavored. Finished with a splash of vinegar and butter for brightness and sheen.

Regional Notes:
This Arkansas version uses fresh PurpleHull peas (a locally grown cowpea) and is simmered with a smoked ham hock and bacon for the characteristic Southern smoky, pork-forward flavor. Unlike generic pea dishes that may rely on dried peas or no meat, this recipe emphasizes fresh shelling peas and pork aromatics typical of Arkansas kitchens.

1. Pick over and rinse the shelled PurpleHull peas; set aside. Pat the ham hock dry.
2. In a heavy Dutch oven or large saucepan over medium heat, cook the chopped bacon until crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a plate lined with paper towels, leaving the bacon fat (about 2–3 tbsp) in the pot.
3. Add the ham hock to the pot and brown briefly in the bacon fat, turning a few minutes per side to develop color. Remove ham hock and set aside on a plate.
4. Add the diced onion to the pot and cook in the remaining fat until softened and translucent, about 5–7 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
5. Return the ham hock to the pot. Add the shelled PurpleHull peas, chicken stock (or water), bay leaf, kosher salt, and black pepper. Bring to a gentle simmer over medium-low heat.
6. Cover and simmer until the peas are tender and the ham hock is falling-apart soft, about 40–60 minutes (fresh peas will cook sooner—check tenderness after 20–30 minutes; ham hock may need the longer time to release flavor).
7. When the ham hock is tender, remove it from the pot, shred the meat with forks, discarding bone and excess fat, and return the shredded ham to the peas. Discard the bay leaf.
8. Taste and adjust seasoning with additional salt and pepper as needed. Stir in the sugar if using and simmer 3–5 minutes to meld flavors.
9. Off the heat, stir in the apple cider vinegar and butter if using, and fold in the reserved crisp bacon.
10. Garnish with chopped parsley or green onions and serve hot as a Southern side alongside cornbread, fried chicken, or roast pork.