Southern Filed Peans And Snaps Recipes

Steps:

• Place the ham bones in the crock pot. Pour the field peas and snaps and the onion on top of the ham. Add hot sauce and salt. Pour water in making sure not to over fill (I always fill it to just below the peas).
• Cook on low for about 8 hours.
• Remove the bones and making sure to remove the meat off of the bone. Serve on a bed of your favorite cooked rice topped with optional scallions and more hot sauce if you like and enjoy!!!
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Steps:

• Rinse field peas and place into a large pot or Dutch oven. If preparing from dried, presoaked peas, cover with water, add salt pork, 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.
• 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.
• 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.
• 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.