Serves 6
100 min
Southern Field Peas and Snaps
Recipe GLPRd9bfbeb36cb332
A classic Southern comfort dish combining tender field peas and fresh green beans cooked low and slow with smoky pork, aromatic onions, and garlic. The vegetables absorb rich, savory flavors from the cooking liquid infused with bacon drippings and meat, creating a deeply satisfying side that's naturally gluten-free and dairy-free.
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Ingredients
2 tablespoons bacon drippings
4 ounces salt pork, bacon, or a small ham hock
2 cups chopped onion
1 large clove garlic, smashed
1 pound fresh or frozen field peas, shelled
1 pound fresh green beans, trimmed
10 cups water
1 teaspoon kosher salt, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1 teaspoon granulated sugar
1 dried whole red chile pepper, optional
1 teaspoon mixed dried herbs such as Herbes de Provence, optional
Directions
Heat the bacon drippings in a large pot over medium-high heat. Add the salt pork, bacon, or ham hock and sauté for 3 to 4 minutes to render additional fat and flavor.
Add the chopped onions and cook for 5 to 6 minutes, stirring occasionally, until softened and beginning to turn golden.
Stir in the smashed garlic and cook for 1 minute until fragrant.
Pour in the water and bring to a boil. Add the field peas, salt, sugar, black pepper, and the dried whole chile pepper if using. Return to a boil, then reduce heat to low.
Simmer uncovered for 45 to 50 minutes, until the field peas are nearly tender, stirring occasionally.
Add the trimmed green beans and the dried herbs if using. Stir well to combine.
Continue simmering for 25 to 30 minutes more, until both the field peas and green beans are very tender and the liquid has reduced to a flavorful broth.
Remove the whole dried chile pepper if used. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot as a comforting side dish.
