Snaps are tender, crisp, undeveloped black-eyed pea pods snapped off the plant before the peas inside are formed.

Martha Stewart Living, April 1999


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.