Mississippi Field Peas with Snaps
Field peas simmered with their tender pod snaps and smoked pork, a summer garden staple side dish across Mississippi kitchens.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 6
- carbs
- 26
- protein
- 12
- calories
- 210
Instructions
- 1
Snap the tender pea pods into bite-sized pieces. Rinse them well along with the shelled peas.
- 2
Place the smoked ham hock, water, and onion into a large pot.
- 3
Bring the pot to a boil. Turn down the heat and simmer for 30 minutes to build flavor.
- 4
Add the field peas and snapped pea pods to the pot.
- 5
Simmer gently for 20 to 30 minutes. Cook until the peas are tender but not mushy.
- 6
Remove the ham hock and shred the meat. Stir the meat back into the pot and discard the bone.
- 7
Season with salt and pepper to taste.
- 8
Serve hot with cornbread.
Chef's tips
Snap tender pea pods into small pieces for the best texture. Simmer gently so the peas stay whole, and add salt gradually because the smoked pork adds its own salt as it cooks.
Storage
Refrigerate up to 4 days.
Reheating
Reheat gently on the stovetop with a splash of water or broth.
Common mistakes to avoid
- •Cooking the peas too long until they turn mushy
- •Leaving excess fat from the smoked pork in the pot without skimming
Serving suggestions
Cooked Mississippi Field Peas with Snaps?
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