A floral tablecloth with a cellar of pink salt, a plate of cornbread, and a pot of field peas and snap beans along with pot liquor and a chunk of salt pork.

5 / 2 votes

Field Peas and Snap Beans

Greens, yellow squash, and string beans might taste delicious with so much cooking, but they lose their vibrant color. Using French techniques, I like to keep vegetables vibrant by cutting the vegetable in uniform pieces so that they cook quickly and retain their color.

Prep Time10

Cook Time1

Total Time1 10

Course: Sides

Cuisine: Southern

Servings: servings

Calories: 354

Ingredients

▢ 2 pounds fresh or frozen Crowder peas or other field peas
▢ 8 ounces salt pork
▢ 1 large (7 oz) onion, coarsely chopped
▢ 1 dried red chile pepper
▢ 2 cups fresh green beans, trimmed and cut in half
▢ Salt and freshly ground black pepper

US - Metric

Instructions

In a colander, pick over the peas, discard any that are misshapen or discolored. Rinse well and place in a stockpot.
Add salt pork, chopped onion, dried chile pepper, and enough cold water to cover peas. Cover tightly, set over medium-high heat, and bring to a boil. Reduce heat to low and simmer until almost tender, about 40 minutes. Check occasionally and top with more water, if needed, to keep peas covered.
☞ TESTER TIP: If you are using frozen field peas, you may only need to cook for 20 minutes before adding the beans.
Add snap beans and cook until peas and beans are tender, 20 to 25 minutes more.
Do not skim off the fat. Taste and season with salt and pepper. Serve.

Nutrition