Frozen Field Peas With Snaps Recipes

BLACK EYED PEAS WITH SNAPS

Steps:

• 1. In a large saucepan bring water, bouillon cubes, bacon grease, peas, onions, bell peppers, garlic, seasonings and ham to a boil. Save butter or margarine until the end.
• 2. Reduce heat and cover. Simmer on medium low heat until peas are tender and liquid starts to thicken. Taste for seasonings and add salt if needed.
• 3. Just before serving, add butter or margarine and stir well. Enjoy!

MOM'S BLACK-EYED PEAS

Steps:

• Melt the butter in a large saucepan over medium-low heat; cook and stir the onions in the melted butter until translucent, about 5 minutes. Stir in the beef and season with salt and pepper. Cook, stirring occasionally, until the meat is tender and the juices have cooked away, about 30 minutes.
• Stir in the garlic and peas; pour in enough water to cover. Bring the mixture to a boil, cover, and simmer over low heat until the peas change color and are tender and hot, and almost all of the liquid has been absorbed, about 1 hour.

PEAS - FIELD PEAS

Steps:

• Bring about 6 cups water with boullion cubes to a boil. Add peas. In another pan, lightly saute onion and garlic in oil. Add to peas. Add bacon, bacon bits, sugar, salt and pepper. Adjust water so that peas are entirely covered and at a level about 1-1/2 inches above peas. Bring to boil, cover, and reduce heat and strong simmer about 45-60 minutes. Keep watch that peas are kind of soupy because you don't want them dry (Add water if necessary). The broth makes them wonderful!
• Enjoy!

INSTANT POT SOUTHERN-STYLE PEAS

Steps:

• Set Instant Pot on saute.
• Heat EVOO in the pot along with bacon pieces.
• When bacon begins to brown, add the onion.
• Cook until onion begins to caramelize.
• Add chicken broth and bouillon cube).
• Fill water to make liquid just above peas.
• Pressure cook on high for 30 minutes.
• When pressure cooking stops, allow slow release.
• Leave peas in IP until time to serve.