Southern Filed Peans and Snaps

• 10 cups water
• 4 ounces salt pork, bacon or 4 ounces a small ham hocks
• 1 dried whole red chili pepper (optional)
• 2 tablespoons bacon drippings
• 2 cups onions, chopped
• 1 large garlic clove, smashed
• 1 teaspoon kosher salt (to taste)
• 14 freshly cracked black pepper
• 1 lb fresh green beans
• 1 tablespoon bacon drippings (optional) or 1 tablespoon butter (optional)
• 1 teaspoon granulated sugar
• 1 teaspoon herbes de provence (optional)

1. Rinse field peas and place into a large pot or Dutch oven.
2. If preparing from dried, presoaked peas, cover with water, add salt pork, bacon or ham hock, and chile pod, if using.
3. Bring to a boil, reduce heat and simmer uncovered, at a bare bubble for 1 hour.
4. Heat bacon drippings in a separate skillet and add the onion.
5. Cook for about 4 minutes, or until tender but not browned.
6. Add garlic and seasonings; cook and stir another minute.
7. Transfer to pea pot.
8. Rinse, trim and snap green beans in half or thirds, depending on their size.
9. Add to pot, bring peas to a boil, reduce and simmer over a medium low heat, until peas are tender, another 25-30 minutes.
10. 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.
11. Add butter or bacon fat and stir in; taste and adjust seasonings as needed.
12. Serve as a side dish.
13. Also excellent with grilled andouille sausage and cornbread.

water, salt pork, red chili pepper, bacon, onions, garlic, kosher salt, black pepper, green beans, bacon, sugar

Taken from www.food.com/recipe/southern-filed-peans-and-snaps-517591 (may not work)