Southern Filed Peans And Snaps

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 lb , shelled fresh frozen or 1 lb dried field peas
• 10 cups water
• 4 ounces salt lamb, bacon or 4 ounces a small ham hocks
• 1 dried whole red chili pepper (optional)
• 2 tablespoons bacon drippings
• 2 cups onions, chopped
• 1 large garlic clove, smashed
• 1 teaspoon kosher salt (to taste)
• 1/4 freshly cracked black pepper
• 1 lb fresh green beans
• 1 tablespoon bacon drippings (optional) or 1 tablespoon butter (optional)
• 1 teaspoon granulated sugar
• 1 teaspoon herbes de provence (optional)

Recipe

• 1 rinse field peas and place into a large pot or dutch oven. if preparing from dried, presoaked peas, cover with water, add salt lamb, bacon or ham hock, and chile pod, if using. bring to a boil, reduce heat and simmer uncovered, at a bare bubble for 1 hour.
• 2 heat bacon drippings in a separate skillet and add the onion. cook for about 4 minutes, or until tender but not browned. add garlic and seasonings; cook and stir another minute. transfer to pea pot. rinse, trim and snap green beans in half or thirds, depending on their size. add to pot, bring peas to a boil, reduce and simmer over a medium low heat, until peas are tender, another 25-30 minutes.
• 3 if preparing from fresh or frozen, place everything into the pot all at once and cook for approximately 30 minutes, or until beans and peas are tender.
• 4 add butter or bacon fat and stir in; taste and adjust seasonings as needed. serve as a side dish. also excellent with grilled andouille sausage and cornbread.