Ingredients

The following ingredients have 4 Servings
  • 3 cups fresh shelled field peas (with or without snaps)
  • 3 cups water
  • 1 smoked ham hock (can substitute ¼ lb salt pork or leftover ham)
  • ½ cup onion (minced )
  • 2 cloves garlic (minced)
  • 1 tablespoon bacon grease (can substitute olive oil)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Optional (fresh parsley chopped for garnish)

Instruction

  • Add bacon grease or olive oil to a medium-size saucepan over medium-low heat. Once the pan is hot, add the onion and saute for about six minutes. Add the garlic and saute for another minute. Watch the garlic carefully to make sure it doesn't burn.
  • Add the ham hock, the peas, water, kosher salt, and pepper. Add more water, if necessary, to cover the peas by at least an inch and turn the heat up until the liquid comes to a boil.
  • Reduce the heat to low and let the mixture simmer uncovered for about 20 minutes. At about 15 minutes, taste a few to check for seasoning and to see if they are done.
  • If not, continue cooking for a few more minutes. The fresher the peas are, and the smaller they are, the less time they will need to cook.
  • Garnish with fresh parsley if desired and serve immediately!