Recipe: Fresh Field Peas with Snaps (and homemade Pepper Vinegar)

FRESH FIELD PEAS WITH SNAPS

1 quart shelled fresh field peas with snaps (or 3 cups peas and 1 cup of 1-inch fresh green bean pieces)
3 cups water
1 smoked ham hock
1 small onion, chopped
Salt and freshly ground black pepper
Pepper Vinegar (for serving, recipe follows)

Rinse and pick through peas.

In large saucepan over medium-high heat, bring 3 cups of water and ham hock to a boil. Cook for 15 minutes, spooning off any scum that rises to the top.

Add onion, peas and snaps. Reduce heat and simmer for 20 minutes. Season with salt and pepper. Cook 15-20 minutes or until peas are quite tender.

Serve with pepper vinegar.

PEPPER VINEGAR:
Combine small bird's eye or Anaheim chiles in a bottle with white vinegar. Let steep, refrigerated, for a week or more. Sprinkle on peas and greens.

Makes 8 servings
Source: Screen Doors and Sweet Tea by Martha Hall Foose