Field Peas with Snaps

Ingredients

• 2 lb shelled fresh or frozen field peas such as crowder or pink-eye
• 2 cups fresh snap bean pods or young pea pods, trimmed
• 1 smoked ham hock, about 12 oz
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 5 cups chicken broth
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons unsalted butter
• 1 teaspoon apple cider vinegar

Before you cook

• Rinse the shelled peas in a colander and pick out any stems or leaves.
• Trim the stem ends off the snap pods and snap them into 2-inch lengths.
• Rinse the ham hock under cold water.
• Chop the onion and mince the garlic.

Steps

1. Put the ham hock in a heavy pot with the chicken broth.
2. Bring the pot to a boil, then lower the heat and simmer uncovered for 30 minutes.
3. Add the chopped onion, garlic, salt, black pepper, and red pepper flakes.
4. Stir in the shelled field peas and bring the pot back to a gentle simmer.
5. Cook uncovered for 20 minutes, skimming any foam that rises.
6. Add the snap pods and push them under the liquid.
7. Simmer 10 minutes more until the pods are tender and the peas are creamy.
8. Lift out the ham hock and let it cool for 5 minutes.
9. Pull the meat from the bone, chop it, and stir it back into the pot.
10. Stir in the butter until it melts into the pot liquor.
11. Add the apple cider vinegar and taste for salt.
12. Serve the peas and snaps in bowls with some of the broth.