PurpleHull Pea Festival Recipes

PurpleHull Peas with Pancetta and Onions

4 slices pancetta or bacon
2 sweet onions, thinly sliced
2 large cloves garlic, finely chopped
1 14-oz. can chicken stock
2 cups fresh shelled purplehull peas
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.
Above recipe from the Emerson, Arkansas
PurpleHull Pea Festival & World Championship
Rotary Tiller Race Web site:
www.purplehull.com

 

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