Peas with Snaps, Cornbread & Onion, Summer in the South

 

Oh, Glory!

 

I do love summer in the South. So many good vegetables to cook. So much good food to eat. These field peas with snaps served over a piece of good cornbread can be a meal all by itself with a little chopped onion or a big spoonful of piccalilli.

 

To make the peas a little cleaner and fresher tasting, and cut the fat amount, I used my mother's method of cooking vegetables, as she did in her later years. That is with a touch of olive oil to season instead of pork, but keep in mind that if you want to use a piece of ham, then go for it. You'll have great pork flavor.

 

Field Peas with Snaps

 

2 cups field peas with snaps, fresh or frozen

cool water to cover

1 tablespoon olive oil

Salt to taste

 

Cover the peas with cool water. Bring to a boil, turn the heat to medium low and cover. Cook until almost tender. Add one tablespoon olive oil and salt to taste. Continue cooking, covered for about 15 more minutes until peas are very tender. Check the seasoning and add more salt to taste. Keep in mind that because peas and beans have a longer cooking time, you may need to add more water during cooking to keep them covered. You also want some "pot liker" to use on your cornbread.

 

Now, put your cornbread in a bowl, add peas and "liker" and chopped onion or piccalilli. Enjoy!