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Simple Field Peas and Snaps Cooking Recipes

Field Peas and Snaps


Field peas are another name for black-eyed peas. This combination is a classic and is delicious when served with barbecued pork or grilled fish.


Makes 6 servings

  • 2 cups shelled fresh black-eyed peas; or 1 cup dried black-eyed peas, picked over, soaked overnight, and drained; or one 15 ounce can black-eyed peas, drained (do not cook again before adding the green beans)

  • 1 cup chicken stock

  • 1 clove garlic, crushed

  • 1/2 jalapeno pepper, stemmed, seeded and minced

  • 1 pound thinnest green beans, topped and tailed

  • 1 tablespoon butter

  • Salt and freshly ground black pepper to taste

  • 1 tablespoon chopped fresh parsley

  1. Place the black-eyed peas in a medium-size kettle.

  2. Add the stock, garlic, and jalapeno pepper.

  3. Simmer over medium low heat until just barely tender, 30 minutes or more, depending on the freshness of the peas.

  4. Add the green beans and simmer until they are just tender, 5 to 6 minutes.

  5. Drain. Stir the butter into the beans.

  6. Season well with salt and pepper.

  7. Serve hot, garnished with the parsley.
     

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