Recipe by SAMARTHUR
"A wonderful side-dish for any southern-style-meal. Goes great with cornbread and fried pork chops!"
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1 1/2 pounds
frozen purple hull peas
bacon, cut into 1/2 inch pieces
salt and pepper to taste
I alternated by leaving out the sugar and waited until the last 10 minutes to add the okra. I like mine to still be whole and with a little firmness. The smaller the okra the better. Goes well with pork loin, pork chops and cornbread!
Just picked purple hulls are the best. If you live in the south you can get them at local farmers market, road side stand or friend/family garden. Fresh tender baby okra pods are best. I leave out the sugar, baking soda and sub ham for bacon. Occasionally add some chopped onion to pot and top with chopped fresh ripe tomatoes/green tomato relish. Server with hot, buttermilk cornbread(stone ground white cornmeal) and fried chicken or pork chops. Comfort food from childhood.
Awesome flavor. Did not use okra, otherwise I followed the recipe. Fresh peas rule!
I used fresh purple hull peas from my garden. I also use more sugar, like 1/8 cup. This is VERY good. I use Tony's more spice for the seasoning. At times, I use a drop or two of liquid smoke.
Delicious without the okra! Don't know about with the okra.
These are good, but need much more salt. I used Splenda instead of sugar.
I didn't have any okra, and the only changes I made was doubling the sugar and soda. Can you say DEE-LISH-US! A very fresh tasting, slightly sweet dish that melted in our mouths.
Just like my mom's...
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Purple-Hull Peas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 83
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