Field peas and snaps recipe

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  • Yield: 8 Servings


  • 1 pound fresh or frozen field peas
  • 1 pound fresh green beans, trimmed and snapped in half
  • 2 slices of bacon, chopped
  • 1 medium onion, sliced
  • 2 teaspoons Stone House Seasoning
How to Make It
  1. Put the field peas, green beans, bacon, and onion in a large Dutch oven set over high heat and cover them by about 1 inch of water. Bring to a boil, cover, and then reduce to a simmer over medium heat.
  2. Cook until the peas are tender (they should feel soft when pressed against the side of the pot with the back of a wooden spoon), about 40 minutes. The peas may produce a bit of foam as they cook; use a spoon to skim the foam from the top of the peas and discard it.
  3. Add the seasoning mix and serve.

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