Food & Cooking Recipes Lunch Recipes Black-Eyed Peas with Fresh Snaps in Roasted-Garlic Butter Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Snaps are tender, crisp, undeveloped black-eyed pea pods snapped off the plant before the peas inside are formed. Ingredients ½ head garlic 4 to 6 ounces snaps, if available Salt 1 tablespoon olive oil 1 shallot, minced ¼ cup white wine 2 tablespoons white-wine vinegar 8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces Freshly ground pepper 2 tablespoons chopped fresh flat-leaf parsley 1 recipe Traditional Black-Eyed Peas Directions Heat oven to 400 degrees. Cook garlic in aluminum foil about 25 minutes, until cloves are soft. Remove from heat. When cool enough to handle, scrape soft garlic from cloves. If using snaps, cook them in salted boiling water just until tender, 1 to 3 minutes. Transfer to a bowl filled with ice water to stop the cooking, drain, and cut into 1-inch lengths. Set aside. Heat oil in a small skillet. Add garlic and shallot; cook over medium heat until minced shallot is translucent, stirring and smashing the garlic with the back of a wooden spoon. Stir in the wine and vinegar; cook until reduced to 2 tablespoons, about 2 minutes. Remove from heat; whisk in the butter, a piece at a time, until fully incorporated. Season with salt and pepper. Stir in parsley just before serving. Place hot black-eyed peas, and snaps if using, in a serving bowl. Top with warm sauce; serve. Rate it Print