Field Peas and Snaps
Also called cowpeas or southern peas, field peas are actually a variety of beans, often cooked with pork and simply seasoned. As the peas cook in the braising liquid, they become tender, earthy and totally satisfying. The snaps are green beans that are snapped in half (which is where the name “snap beans” comes from), and then simmered along with the peas. Traditionally, snaps were the young green pods of the field peas themselves. Simmering the snaps with the field peas infuses the broth with flavor, just like collard greens and potlikker. This heartwarming dish can be eaten on its own or paired with white rice and cornbread.
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