Alabama Field Peas with Snaps
Fresh field peas simmered with their tender pod snaps and salt pork, a summer side dish that highlights Alabama's home garden traditions.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 6
- carbs
- 24
- protein
- 9
- calories
- 190
Instructions
- 1
Simmer the salt pork in water for 20 minutes to bring out its flavor.
- 2
Add the onion. Keep simmering for 10 minutes.
- 3
Add the field peas and snaps (tender pea pods). Bring the pot back to a gentle simmer.
- 4
Cover the pot and cook on low heat for 30–40 minutes. Cook until the peas are tender.
- 5
Season with black pepper and salt to your taste.
- 6
Serve hot with plenty of the pot likker (the rich cooking broth).
Chef's tips
Use young, tender snaps that still snap cleanly. Simmer low and slow so the salt pork fully flavors the pot likker (rich cooking broth), and save it to dip cornbread.
Storage
Refrigerate up to 4 days.
Reheating
Reheat gently on the stovetop, adding a splash of water if needed.
Common mistakes to avoid
- •Using tough, stringy snaps instead of young tender ones
- •Boiling the liquid too hard, which breaks down the peas
Serving suggestions
Cooked Alabama Field Peas with Snaps?
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