Field Peas and Snaps

Cooking tutorial

Holy Words

Field Peas and Snaps

Ingredients

• 1 lb dried field peas (lady peas, purple hull, or crowder peas)
• 1/2 lb fresh green beans (snaps), ends trimmed and snapped into 2-inch pieces
• 1/2 lb smoked ham hock or 4 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 6 cups water or chicken broth
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp butter
• Hot sauce for serving (optional)

Instructions

1. 1

   Rinse the field peas in a colander and pick through them to remove any little rocks or bad peas. Set aside.

2. 2

   In a large pot or Dutch oven over medium heat, cook the ham hock or chopped bacon for about 5 minutes until it starts to render its fat and smell good.

3. 3

   Add the diced onion and cook for another 4 to 5 minutes until it softens, then stir in the garlic and cook for 1 minute more.

4. 4

   Pour in the field peas and water or broth, then add the salt, black pepper, and red pepper flakes if you're using them. Stir everything together well.

5. 5

   Bring the pot to a boil, then reduce the heat to low, cover, and let it simmer for about 1 hour until the peas are starting to get tender.

6. 6

   Add the snapped green beans to the pot, stir them in, and continue cooking covered for another 30 to 45 minutes until both the peas and snaps are tender and the liquid has cooked down to a nice pot liquor.

7. 7

   Taste and add more salt if needed, then stir in the butter to make everything rich and silky. Serve hot with the pot liquor spooned over top and hot sauce on the side for those who want it.

Pro Tips

• ★If you're using a ham hock, pull it out after cooking, cut off any good meat, chop it up, and stir it back into the peas.
• ★Don't skip the pot liquor — that flavorful cooking liquid is half the dish and perfect for sopping up with cornbread.