Field peas and snap beans, a traditional Southern side dish, gets a slight French upgrade–while a quick cook time for the snap beans keeps them bright green. The addition of salt pork adds depth of flavor to the beans and to that delicious pot liquor that begs to be sopped up with cornbread.

A floral tablecloth with a cellar of pink salt, a plate of cornbread, and a pot of field peas and snap beans along with pot liquor and a chunk of salt pork.

Adapted from Jennifer Hill Booker | Field Peas to Foie Gras | Pelican, 2014

I grew up eating field peas and years later in culinary school I found out that field peas and Crowder peas are the same pea. I also learned that it doesn't matter if you start with fresh, frozen, or dried field peas, they always turn a muddy color when they're cooked. It made me realize that my grandmother always added snap beans (or string beans) to her pot of peas to provide a bright spot of color.–Jennifer Hill Booker

WHAT ARE FIELD PEAS?

Field peas, crowder peas, cream peas, and black-eyed peas are all part of a larger species of beans commonly called "cowpeas" or "Southern peas." Actually beans, these species have all been part of Southern food culture since the 1600s after being brought from Africa.

Black-eyed and field peas have a similar taste and texture, and a rich, hearty flavor. They also create a dark pot liquor when cooked, unlike cream peas. And because "field peas" are a pretty broad category, you can use them mostly interchangeably. Just keep in mind that cream peas won't give you the rich-colored pot liquor.

Field Peas and Snap Beans

A floral tablecloth with a cellar of pink salt, a plate of cornbread, and a pot of field peas and snap beans along with pot liquor and a chunk of salt pork.

Greens, yellow squash, and string beans might taste delicious with so much cooking, but they lose their vibrant color. Using French techniques, I like to keep vegetables vibrant by cutting the vegetable in uniform pieces so that they cook quickly and retain their color.

Prep 10 mins

Cook 1 hr

Total 1 hr 10 mins

  • 2 pounds fresh or frozen Crowder peas or other field peas
  • 8 ounces salt pork
  • 1 large (7 oz) onion coarsely chopped
  • 1 dried red chile pepper
  • 2 cups fresh green beans trimmed and cut in half
  • Salt and freshly ground black pepper

  • In a colander, pick over the peas, discard any that are misshapen or discolored. Rinse well and place in a stockpot.

  • Add salt pork, chopped onion, dried chile pepper, and enough cold water to cover peas. Cover tightly, set over medium-high heat, and bring to a boil. Reduce heat to low and simmer until almost tender, about 40 minutes. Check occasionally and top with more water, if needed, to keep peas covered.

    If you are using frozen field peas, you may only need to cook for 20 minutes before adding the beans.

  • Add snap beans and cook until peas and beans are tender, 20 to 25 minutes more.

  • Do not skim off the fat. Taste and season with salt and pepper. Serve.

Serving: 1 serving Calories: 354 kcal (18%) Carbohydrates: 26 g (9%) Protein: 11 g (22%) Fat: 24 g (37%) Saturated Fat: 9 g (56%) Polyunsaturated Fat: 3 g Monounsaturated Fat: 11 g Cholesterol: 24 mg (8%) Sodium: 768 mg (33%) Potassium: 410 mg (12%) Fiber: 8 g (33%) Sugar: 5 g (6%) Vitamin A: 260 IU (5%) Vitamin C: 12 mg (15%) Calcium: 40 mg (4%) Iron: 3 mg (17%)

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Originally published September 8, 2021

Excerpted from Field Peas to Foie Gras © 2014 . © 2021 LC Editors. Photo © 2014 Deborah Whitlaw Llewellyn. All rights reserved. All materials used with permission.