Peas, Field with Snaps - Master Cookbook Recipe # 646
Field peas with snaps are a quintessential Southern side dish, offering a wonderful earthy flavor and a satisfying texture. This recipe uses frozen peas for convenience but treats them with the care of a slow-simmered family tradition. By using olive oil and chicken bouillon instead of heavy pork fat, the natural flavor of the peas really shines through, creating a light yet savory dish.
This is recipe #646 in Tammy’s Master Cookbook.
Ingredients
- 1 lb Frozen field peas with snaps
- 1/8 cup Olive oil
- 2 tsp Chicken bouillon granules
- 1/2 tsp Salt (plus more to taste)
- 1/4 tsp Black pepper
- As needed Water
Instructions
- Combine: Add the frozen peas, olive oil, bouillon, salt, and pepper into a medium saucepan.
- Initial Simmer: Pour in enough water to cover the peas well. Bring the mixture to a boil, then immediately turn the heat down to medium. Stir well to ensure the bouillon is fully dissolved and distributed.
- Cook: Cook on medium heat for 30 minutes. Keep an eye on the pot and add a little more water if it evaporates below the level of the peas.
- Slow Finish: Add enough water to cover the peas once more, then turn your burner to its lowest setting. Cover and let them simmer gently for 1 hour.
- Serve: Taste the peas and add a pinch more salt if needed before serving as a perfect Southern side dish.
Notes
Tammy’s Tips
The "snaps" in the peas (the tender pieces of the pod) add a great texture to the dish, so make sure to get a bag that includes them! Using the low-and-slow method for the final hour is what makes these peas perfectly tender without falling apart.
Nutrition Facts
Calories
464Fat
14 gSat. Fat
5 gCarbs
85 gFiber
4 gNet carbs
81 gSugar
62 gProtein
6 gSodium
315 mgCholesterol
13 mg