Southern Field Peas with Snaps
Served with our Chicken and Dressing
Try this easy and delicious recipe when cooking Southern Field Peas with Snaps. It’s the way my Mama cooked peas. Also use this same method when cooking blackeyed peas, purple hulls, or green beans. Pair with my Chicken and Dressing for a truly delicious Southern meal
Servings
4 Servings
Ingredients
- 1# Frozen or fresh Field Peas w/Snaps (May substitute Purple Hull Peas, Black Eyed Peas, or green beans)
- Water to cover
- 1/4 c chopped fresh onion
- 1-2 cloves minced garlic
- 1 slice bacon cut in pieces or ¼ cup cubed ham
- Pinch Sugar (optional)
- Chicken or Ham “Better Than Bouillon” to taste (Found in the soup section of your grocery. You may substitute salt if desired)
- ½ t. Pepper
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Instructions
Cover peas and snaps with water about an inch above peas. Add onion, garlic, bacon or ham, sugar, bouillon, and pepper. Simmer 25 minutes and taste peas and juice. Adjust seasonings if needed by adding more bouillon and pepper. Continue cooking for another 15-20 minutes until peas are tender. Turn off and allow to sit 5-10 minutes before serving. During cooking, add water as needed to keep level above the peas.
