Field Peas and Snap Beans

By Leite's Culinaria

Ingredients

2 pounds fresh or frozen Crowder peas or other field peas
8 ounces salt pork
1 large (7 oz) onion (coarsely chopped)
1 dried red chile pepper
2 cups fresh green beans (trimmed and cut in half)
Salt and freshly ground black pepper

Prep Time10mins
Cook Time60mins
Servings8

Instructions

In a colander, pick over the peas, discard any that are misshapen or discolored. Rinse well and place in a stockpot.

Add salt pork, chopped onion, dried chile pepper, and enough cold water to cover peas. Cover tightly, set over medium-high heat, and bring to a boil. Reduce heat to low and simmer until almost tender, about 40 minutes. Check occasionally and top with more water, if needed, to keep peas covered. TESTER TIP: If you are using frozen field peas, you may only need to cook for 20 minutes before adding the beans.

Add snap beans and cook until peas and beans are tender, 20 to 25 minutes more.

Do not skim off the fat. Taste and season with salt and pepper. Serve.