Prep 10 mins
Cook 1 hr 30 mins
You know the saying.... "anything with bacon has got to be delicious." Recipe comes from deepsouthdish.com
- 1 lb , shelled fresh frozen or 1 lb dried field peas
- 10 cups water
- 4 ounces salt pork, bacon or 4 ounces a small ham hocks
- 1 dried whole red chili pepper (optional)
- 2 tablespoons bacon drippings
- 2 cups onions, chopped
- 1 large garlic clove, smashed
- 1 teaspoon kosher salt (to taste)
- 1⁄4 freshly cracked black pepper
- 1 lb fresh green beans
- 1 tablespoon bacon drippings (optional) or 1 tablespoon butter (optional)
- 1 teaspoon granulated sugar
- 1 teaspoon herbes de provence (optional)
- 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.