This no-nonsense Southern staple pairs tender crowder peas with green beans, onions, garlic, and mushrooms for deep, slow-simmered flavor, no ham hock or bacon required. A splash of liquid smoke adds subtle richness, proving that meat was always meant to season the pot, not dominate it. The peas cook up creamy yet intact, gently thickening the broth into a savory potlikker worth savoring to the last spoonful. Serve it as-is with plenty of liquid and good bread for soaking; the leftovers only get better over time.