ONIMA recipes

Brothy Purple Hull Peas & Grilled Boudin

Name: Brothy Purple Hull Peas & Grilled Boudin
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 9 h 45 min
Yield: Serves 4
Ingredients: 1 cup dried, shelled purple hull peas; Cold water, for soaking; 1/2 white onion, diced; 2 cloves garlic, minced; 2 tablespoons olive oil; 2 cups chicken stock; 2 cups water, plus more as needed while simmering; 1 chunk tasso ham; 2 teaspoons Cajun Sumac Hot Sauce; Kosher salt and freshly ground black pepper, to taste; 4 fully cooked boudin sausages, thawed if frozen; Flaky salt, for serving; Extra virgin olive oil, for drizzling; Cajun Sumac Hot Sauce, extra to finish (optional)

By Tyler Mains

A hearty Southern dish combining the richness of grilled boudin sausage with tender purple hull peas, simmered with tasso ham and seasoned with ONIMA Pantry’s Cajun Sumac Hot Sauce. A flavorful comfort food perfect for any meal.

Yield: Serves 4
Prep Time: 15 minutes
Soak Time: 8 hours or overnight
Cook Time: About 1–1½ hours
Total Time: About 9¾ hours, including an 8-hour soak

Ingredients

Purple hull peas

1 cup dried, shelled purple hull peas
Cold water, for soaking
1/2 white onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
2 cups chicken stock
2 cups water, plus more as needed while simmering
1 chunk tasso ham
2 teaspoons Cajun Sumac Hot Sauce
Kosher salt and freshly ground black pepper, to taste

Boudin

4 fully cooked boudin sausages, thawed if frozen

To serve

Flaky salt, for serving
Extra virgin olive oil, for drizzling
Cajun Sumac Hot Sauce, extra to finish (optional)

Step by step

Sort and soak the peas

Pick through the dried purple hull peas, discarding stones and damaged peas, then rinse. Place in a large bowl and cover with cold water by at least 3 inches. Refrigerate for 8 hours or overnight. Drain, discard the soaking water and rinse again.
Soften the onion and garlic

In a heavy saucepan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced white onion and garlic and cook, stirring, for 5–7 minutes, until softened but not browned.
Simmer the soaked peas

Add the drained, soaked peas, 2 cups chicken stock, 2 cups water and the tasso ham to the softened aromatics. Add more water if needed to cover the peas by about 1 inch. Bring to a boil, then reduce to a gentle simmer and partially cover. Cook for about 45–75 minutes, starting to check at 45 minutes, until the peas are tender and creamy all the way through, with no chalky center. Older peas may take longer. Stir occasionally and add hot water as needed to keep the peas submerged and the dish brothy.
Finish the broth

Once the peas are tender, lift out the tasso, chop it into bite-size pieces and return it to the pot. Stir in 2 teaspoons of Cajun Sumac Hot Sauce. Taste before adding kosher salt and freshly ground black pepper, since the tasso and stock may already be salty. Add a little hot water if you would like more broth; keep warm over low heat.
Grill the boudin

When the peas are nearly tender, preheat a grill or grill pan over medium heat. Grill the fully cooked, thawed boudin, turning gently, until the casing is lightly crisp and the center reaches 165°F (74°C). Begin checking after 10–15 minutes; thicker links may need longer. Follow the package reheating directions if they require more time. Slice into rounds just before serving.
Serve the dish

Spoon the brothy purple hull peas into bowls and arrange the sliced boudin on top. Drizzle with extra virgin olive oil, sprinkle with flaky salt to taste and finish with an extra dash of Cajun Sumac Hot Sauce, if desired.

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Ingredients	Preparation flow
1 cup dried, shelled purple hull peas	Sort and rinse peas. Cover with cold water by at least 3 inches; refrigerate 8 hours or overnight. Drain, discard soaking water and rinse.	Add stock, water and tasso; cover peas by about 1 inch. Bring to a boil, then partially cover and simmer gently 45–75 minutes or longer, until creamy with no chalky center. Keep submerged and brothy.	Chop tasso and return it to the pot. Add Cajun Sumac only once peas are tender; taste before seasoning. Add hot water as needed and keep warm.	Spoon brothy peas into bowls. Top with sliced boudin, olive oil, flaky salt and optional extra Cajun Sumac.
Cold water, for soaking
1/2 white onion, diced	Cook onion and garlic in olive oil over medium heat for 5–7 minutes, until softened, without browning.
2 cloves garlic, minced
2 tablespoons olive oil
2 cups chicken stock
2 cups water, plus more as needed while simmering
1 chunk tasso ham
2 teaspoons Cajun Sumac Hot Sauce
Kosher salt and freshly ground black pepper, to taste
4 fully cooked boudin sausages, thawed if frozen			When peas are nearly tender, grill boudin over medium heat, turning gently, to 165°F / 74°C. Start checking at 10–15 minutes; follow package reheating directions. Slice just before serving.
Flaky salt, for serving
Extra virgin olive oil, for drizzling
Cajun Sumac Hot Sauce, extra to finish (optional)

Cooking notes

This recipe uses dried, shelled purple hull peas (Southern peas or cowpeas), not fresh peas or green split peas. Plan for the overnight soak. The cooking and total times are estimates: the age of the peas can change how long they take to soften. Check their texture rather than relying on the clock.

For the original four-serving batch, start with 1 cup dried peas, 2 cups stock and 2 cups water. The liquid is a starting point; add more as needed for tender peas and plenty of broth. Add the hot sauce after the peas soften.

Cooking guidance: UF/IFAS Southern peas, Camellia soaking methods and NC Cooperative Extension soaking guidance.