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Field Peas and Snap Beans

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.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 354 kcal
Course: Side Dish
Cuisine: American

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

Instructions

    Cup of Yum
  1. In a colander, pick over the peas, discard any that are misshapen or discolored. Rinse well and place in a stockpot.
  2. 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.
  3. Add snap beans and cook until peas and beans are tender, 20 to 25 minutes more.
  4. Do not skim off the fat. Taste and season with salt and pepper. Serve.

Nutrition Information

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

% 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.