Break tips from beans and remove strings; cut beans into 2- inch pieces. Wash thoroughly in cold water; drain. Place beans, peas, and drippings in a large Dutch oven. Add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 1 hour.
Add remaining ingredients; cover and cook over low heat 1 hour and 50 minutes or until vegetables are tender.
Oxmoor House Homestyle Recipes