By peas I mean field peas—black eye, pink eye, crowder, etc.—and by snaps, green beans, which I call snap or string. 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, and liquid to cover by at least an inch (I use chicken broth, but there’s nothing keeping you from using salt water and bacon or streak-o’-lean). Bring it to a rolling boil for about five minutes before adding the snap beans and lowering the heat to simmer. This ensures a better color.