Southern Field Peas and Snaps with Bacon
Slow-simmered field peas with fresh green beans, smoky salt pork or bacon, and aromatic vegetables. A traditional Southern side dish with tender legumes and crisp-tender snaps, seasoned with garlic, herbs, and a touch of sugar. Served warm as a comforting vegetable course or alongside grilled sausage.
Ingredients
- 1 pound shelled fresh, frozen or dried field peas
- 10 cups water
- 4 ounces salt pork, bacon or small ham hockbacon1:1pork
milder smoke flavor
- 1 whole dried red chile pepper(optional)
- 2 tablespoons bacon drippingsvegetable oil1:1neutral
removes pork flavor
- 2 cups onion, chopped
- 1 large garlic clove, smashed
- 1 teaspoon kosher salt(optional)
- ¼ teaspoon freshly cracked black pepper(optional)
- 1 teaspoon granulated sugar
- 1 teaspoon mixed dried herbs, such as Herbes de Provence(optional)
- 1 pound fresh green beans
- 1 tablespoon bacon drippings or butter(optional)vegetable oil1:1neutral
removes pork flavor
Instructions
- 1
Rinse field peas and place in a large pot or Dutch oven.
- 2
If using dried presoaked peas, cover with water, add salt pork, bacon or ham hock, and chile pod if using.
- 3
Bring to a boil, reduce heat and simmer uncovered at a bare bubble for 1 hour.
- 4
Meanwhile, heat bacon drippings in a separate skillet, add onion and cook until tender but not browned, about 4 minutes.
- 5
Add garlic and seasonings, cook and stir for another minute.
- 6
Transfer onion mixture to the pea pot.
- 7
Rinse, trim and snap green beans in half or thirds depending on size.
- 8
Add beans to pot, bring peas to a boil, reduce heat and simmer over medium low heat until peas and beans are tender, 25-30 minutes.
- 9
For fresh or frozen peas, place all ingredients in pot at once and cook approximately 30 minutes until beans and peas are tender.
- 10
Stir in butter or bacon fat, taste and adjust seasonings as needed.
- 11
Serve as a side dish.
Tips
Use a bare simmer for dried peas to prevent them from bursting.
Snap green beans to similar sizes for even cooking.
Taste at the end and adjust salt and pepper individually as seasonings vary with pork choice.
Good to Know
Refrigerate in an airtight container up to 4 days. Reheat gently over low heat with a splash of water.
Prepare through step 6 up to 1 day ahead. Add beans and finish cooking when ready to serve.
Serve warm as a side dish. Excellent with grilled andouille sausage and cornbread.
Common Mistakes
Use a bare simmer rather than a rolling boil to prevent peas from bursting apart.
Do not skip rinsing peas to remove debris.
Do not overcook green beans; they should be tender-crisp, not mushy.
Substitutions
Dairy-Free Swaps
General Alternatives
deeper ham flavor
adds about 5 minutes to cooking time