Southern Beans And Snaps Recipes

Steps:

• Place the ham bones in the crock pot. Pour the field peas and snaps and the onion on top of the ham. Add hot sauce and salt. Pour water in making sure not to over fill (I always fill it to just below the peas).
• Cook on low for about 8 hours.
• Remove the bones and making sure to remove the meat off of the bone. Serve on a bed of your favorite cooked rice topped with optional scallions and more hot sauce if you like and enjoy!!!
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Steps:

• Cook potatoes and 1 teaspoon (or to taste) of salt in boiling water to cover for 10 minutes or until potatoes are tender.
• Drain and rinse with cold water; set aside.
• Cook beans and 1 teaspoon (or to taste) of salt in boiling water to cover for 3-4 minutes or until crisp-tender.
• Take pan from heat and plunge into icewater (to stop the cooking process).
• Drain the beans and set aside.
• Fry bacon in a big skillet until crisp; transfer bacon to a paper-towel lined plate to drain; pour out all but 2 tablespoons of bacon grease; crumble bacon and set side.
• Saute onion in hot bacon drippings until crisp-tender.
• Add in remaining salt, vinegar, and remaining ingredients; stir to combine.
• Add in the potatoes, green beans; cook, stirring occasionally until well heated.
• Sprinkel bacon crumbles over the top.

Steps:

• Rinse field peas and place into a large pot or Dutch oven. If preparing from dried, presoaked peas, cover with water, add salt pork, bacon or ham hock, and chile pod, if using. Bring to a boil, reduce heat and simmer uncovered, at a bare bubble for 1 hour.
• Heat bacon drippings in a separate skillet and add the onion. Cook for about 4 minutes, or until tender but not browned. Add garlic and seasonings; cook and stir another minute. Transfer to pea pot. Rinse, trim and snap green beans in half or thirds, depending on their size. Add to pot, bring peas to a boil, reduce and simmer over a medium low heat, until peas are tender, another 25-30 minutes.
• If preparing from fresh or frozen, place everything into the pot all at once and cook for approximately 30 minutes, or until beans and peas are tender.
• Add butter or bacon fat and stir in; taste and adjust seasonings as needed. Serve as a side dish. Also excellent with grilled andouille sausage and cornbread.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil. , In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.