Step by step

Method

4 steps

1. 1

   If using dried field peas or crowder peas: rinse 1 pound, soak overnight (or quick-soak — boil 2 minutes, rest 1 hour), drain. If using frozen or fresh: about 4–5 cups. Trim and snap 8 oz green beans or pole beans into 1–2 inch pieces ("snaps"). Dice 1 onion; mince 3 garlic cloves. Optional: ham hock, 3 oz diced ham, or 2 slices bacon.

2. 2

   In a heavy pot, render bacon or warm oil over medium; soften onion 5–6 minutes, garlic 30 seconds. Add peas, snaps, 4–5 cups chicken stock or water (cover by about an inch), smoked meat if using, 1 bay leaf, ½ teaspoon black pepper, ½ teaspoon thyme or smoked paprika, and salt lightly.

3. 3

   Bring to a boil, then simmer gently 45–75 minutes for dried peas (20–35 for frozen/fresh) until peas are creamy-tender and snaps are soft but not mush. Stir now and then; add water if dry. Mash a spoonful of peas against the pot to thicken the pot liquor if you like it spoonable.

4. 4

   Taste for salt, pepper, and a splash of vinegar or hot sauce. Discard bay leaf and bone. Serve over rice with cornbread. You want creamy field peas with tender snaps in smoky pot liquor — not chalky undercooked peas or boiled-to-death mush.