By peas, I mean field peas, and by snaps, green beans, which I call snap or string beans. Fresh are best. Store-bought frozen blends tend to be heavy on the peas—maybe as much as 2:1—but I prefer it 50:50. Add the peas to the pot with liquid–I use a weak chicken broth, but there’s nothing keeping you from using water and pork–to cover by a quarter volume. Bring to a rolling boil for about five minutes, add green beans and lower to simmer for perhaps a half hour. Cut heat, cover, and hold on stove before seasoning and serving.
