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In a recent post, I mentioned that I looked for hull beans at the farmer’s market, without success. I have a recipe I’m eager to try and hull beans are a late summer crop.
However, on the next visit, I scored! One market vendor offered purple hull beans for sale. I purchased a large container of the beans, excited to create a hearty meal from them.
Purple hull beans and vegetables are another perfect end of the season treat, using fresh produce. For another great recipe, check out Summer Succotash.
What are Purple Hull Beans?
These staples of the south are closely related to black eyed peas. They thrive in warm, sunny environments. Other names for this bean are southern peas or cowpeas. Purple hull beans originated in Africa and came to the United States by way of Egypt, Asia and Europe.
The outer pod, or hull, turns a deep purple color as the seeds inside mature. Peel back the hull and snap out the beans, which are a pale green color when fresh. Purple hull beans are considered creamier, smoother in texture and sweeter than black eyed peas.
My cousin, Michael Lauderdale, used to grow purple hull beans in his garden. I loved visiting his farm and dining on a big bowl of freshly prepared beans. My favorite summer meals continue to be simple ones made from garden produce. I couldn’t wait to try my new recipe featuring a mix of purple hull beans and vegetables.
Purple Hull Beans and Vegetables
The recipe is adapted from the wonderful book, Vegan Under Pressure. I used garden fresh tomatoes, onions, green bell peppers and hull beans along with canned non GMO corn. The pressure cooker creates a healthy meal in minutes.
Purple Hull Beans and Vegetables
- Pressure Cooker
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 small bell pepper, diced
- 2 tsp ground cumin
- 2 cups shelled hull beans
- 1/2 cup vegetable broth
- 3/4 cup tomato, diced
- 1 1/2 cups corn, fresh or canned, non GMO
- Heat pressure cooker (I use the meat setting). Saute onion and garlic in small amount of vegetable broth, for 2 minutes. Add bell pepper and continue to stir and cook, for another minute.
- Add hull beans, vegetable broth and cumin. Lock on lid and bring to pressure. Cook for 5 minutes. Let pressure release naturally. Carefully remove lid.
- Taste to make sure hull beans are tender. If not, cover and return to pressure and cook for 1 - 3 minutes more. Carefully remove lid.
- Stir in diced tomatoes and corn. Simmer in open pressure cooker for 5 minutes, until tomatoes begin to break down. Or replace lid and allow to sit for 5 minutes. Makes 4 servings.
Savoring an End of Summer Meal
This pot of purple hull beans and vegetables completely satisfied my craving for a hearty end of the season meal. The combination of beans and vegetables was perfect. I used my own DIY Broth from Vegetable Scraps for the stock. And the cumin lent a hint of spice to the mix.
Greg and I enjoyed a steaming bowl of this delicious meal, without adding anything else. However, purple hull beans and vegetables are excellent as well served over brown rice, quinoa or a plain baked potato.
I’ll be looking for more hull beans on my next trip to the farmer’s market. This is a meal I can enjoy well into fall, as long as the beans are available.
Pick up a copy of Vegan Under Pressure and get your own Pressure Pot. They are so handy to have in the kitchen.
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