Field Peas and Snap Beans
User Reviews
5.0
6 reviews
Excellent
Field Peas and Snap Beans
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Greens, yellow squash, and string beans might taste delicious with so much cooking, but they lose their vibrant color. Using French techniques, I like to keep vegetables vibrant by cutting the vegetable in uniform pieces so that they cook quickly and retain their color.
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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
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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.
Nutrition Information
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Serving
1serving
Calories
354kcal
(18%)
Carbohydrates
26g
(9%)
Protein
11g
(22%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Monounsaturated Fat
11g
Cholesterol
24mg
(8%)
Sodium
768mg
(32%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 354kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 24mg | 8% |
| Sodium | 768mg | 32% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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