Ready In1 hr 10 min
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Also called cowpeas or southern peas, field peas are actually a variety of beans, often cooked with pork and simply seasoned. As the peas cook in the braising liquid, they become tender, earthy and totally satisfying. The snaps are green beans that are snapped in half (which is where the name “snap beans” comes from), and then simmered along with the peas. Traditionally, snaps were the young green pods of the field peas themselves. Simmering the snaps with the field peas infuses the broth with flavor, just like collard greens and potlikker. This heartwarming dish can be eaten on its own or paired with white rice and [cornbread](https://cooking.nytime…
Ready In1 hr 10 min
Rating(0)CommentsRead comments
Also called cowpeas or southern peas, field peas are actually a variety of beans, often cooked with pork and simply seasoned. As the peas cook in the braising liquid, they become tender, earthy and totally satisfying. The snaps are green beans that are snapped in half (which is where the name “snap beans” comes from), and then simmered along with the peas. Traditionally, snaps were the young green pods of the field peas themselves. Simmering the snaps with the field peas infuses the broth with flavor, just like collard greens and potlikker. This heartwarming dish can be eaten on its own or paired with white rice and cornbread.
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Yield:6 to 8 servings
1 pound dried field peas, cowpeas or black-eyed peas (see Tip)
3 slices thick-cut smoked bacon, roughly chopped
1 large Vidalia onion, roughly chopped
½ teaspoon sugar
¼ teaspoon crushed red pepper
1 teaspoon kosher salt (such as Diamond Crystal), plus more to taste
½ teaspoon black pepper
2 garlic cloves, minced
1 pound green beans, stem ends trimmed, snapped in half
Nutritional analysis per serving (6 to 8 servings)
19 grams carbs; 7 milligrams cholesterol; 131 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 5 grams fiber; 327 milligrams sodium; 5 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
In a colander, pick over the peas and discard any misshapen or discolored peas. Rinse well and set aside. 1.
Step 2
In a large Dutch oven over medium heat, add bacon and cook, stirring occasionally, until it starts to brown slightly, 3 to 5 minutes. Add onion, sugar, crushed red pepper, salt and black pepper and cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in the garlic and cook until fragrant, 30 seconds more. 1.
Step 3
Add the rinsed peas to the bacon mixture, along with cold water as needed to cover the peas (8 to 10 cups). Cover tightly, bring to a boil over medium-high heat, reduce the heat to low, and simmer for 30 minutes. 1.
Step 4
Add the green beans and cook for another 15 to 20 minutes, until the peas are tender with a creamy bite and green beans are tender. Taste and readjust seasoning with salt and pepper to taste. Serve the peas and snaps with their broth, or serve using a slotted spoon for something less brothy.
Tip
While mild-tasting black-eyed peas are widely available, other types of field peas like crowder peas, zipper peas and cream peas are often sold dried in local markets throughout the South (and online), and are worth seeking out for their creamy texture and savory flavor.
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