Have you ever thought about it? We “put on a pot” of beans, but we “cook up a mess of peas.” At least my grandmother never said it any other way. Why? I have no idea. If we were getting them from the garden, we picked a mess of peas…if we were picking them to eat that day. We shelled a mess of peas…if we were shelling them to eat that day. So…today here at the Jones’ casa, we are cooking up a mess of peas!
1 Fresh Jalapeno
Garlic Salt or Fresh Garlic
1. Melt about 3 tablespoons of bacon fat in large pan over medium heat.
2. Slice or ring onions into any size you prefer and put in melted grease.
3. Add one seeded and halved jalapeno.
4. Stir in shelled and snapped peas.
5. Sprinkle liberally with salt and garlic salt or add fresh garlic. Continue to let all ingredients cook in bacon fat, stirring fairly often. I usually continue to stir and cook until onions are translucent.
6. Once onions are done, add water just to cover plus about two inches, reduce heat and let peas simmer until completely tender. Of course, if you prefer more water, add it. You may have to increase your seasonings with extra water.
Of course, I was so anxious to get these on the table that I forgot to take another photo; however, my peas look just like yours, BUT they might just be a little tastier!