Field Peas with Snaps and Bacon
1 lb. fresh or frozen field peas with snaps
6 slices of very thick bacon, chopped
2 cups water
1 teaspoon each of salt, pepper, garlic powder and onion powder
1 or 2 teaspoons Tony Chachere’s Creole seasoning
In a heavy-duty pot, sauté the chopped bacon for about 8 minutes then add onion. Sauté’ until the bacon becomes crispy. Add the peas, water and seasonings and bring to a boil. Reduce heat and simmer, covered on very low for about 45 minutes or until the peas are tender. Feel free to add more seasonings to your liking. This is so good with a roast, rice & gravy and cornbread J Enjoy!