At the farmers market, I saw these funny looking green and purple peas and thought, wonder what those taste like. So I bought some--some internet investigation identifies them as purple hull peas, kind of like black-eyed peas (to me they taste kind of like lentils). I also found this amazing recipe that I just made for dinner. Tastes great (and oh so southern) with cornbread!
PurpleHull Peas with Pancetta and Onions
4 slices pancetta or bacon (I used bacon)
2 sweet onions, thinly sliced
2 large cloves garlic, finely chopped
1 14-oz. can chicken stock
2 cups fresh shelled purplehull peas (a little over 1 lb. unshelled)
3 sprigs fresh thyme
Freshly ground pepper and salt to taste
Saute strips of pancetta or bacon in a saute pan. (If using bacon, fry until crisp.) Remove pancetta or bacon and pour off rendered fat, leaving 1 tablespoon in pan. Slowly saute onions in the pan, stirring frequently, until they are well browned and caramelized. Remove
onions and set aside. Next, saute garlic in pan (adding rendered fat or oil if necessary) just until it sizzles. Deglaze pan with chicken stock. (Pour chicken stock into pan, scraping up brown bits that cling to the bottom and stirring them into stock.) Add peas and thyme sprigs. Broth should just cover peas. If not, add additional broth or water to cover. Cover pan and simmer gently until peas are tender, 15 to 20 minutes. Crumble or dice bacon or pancetta and add to peas just before serving, along with caramelized onions and generous grinding of black pepper. Add salt to taste. Makes 4 servings.
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