Southern Beans and Snaps

Nikki Weissenegger


I love holidays. The family love, the get-togethers and especially the food. I love also creating different kinds of dishes with the leftovers. There are times where I do not want to wait until a holiday to have holiday food or holiday leftovers. Beans and snaps are one of those dishes that gives you the holiday feel and it is pretty versatile.

★★★★★ 1 vote
5 Min
8 Hr


3 lb
smoked shank pieces (ham on the bone)
1 bag(s)
32 oz. field peas and snaps
6 oz
louisiana hot sauce (more if you like it spicy)
sweet onion, chunks
2 Tbsp
sea salt
cooked rice
optional sliced scallions


1Place the ham bones in the crock pot. Pour the field peas and snaps and the onion on top of the ham.
Add hot sauce and salt. Pour water in making sure not to over fill (I always fill it to just below the peas).
2Cook on low for about 8 hours.
3Remove the bones and making sure to remove the meat off of the bone. Serve on a bed of your favorite cooked rice topped with optional scallions and more hot sauce if you like and enjoy!!!
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About this Recipe

Course/Dish: Pork
Other Tag: Healthy