Field Pea and Purple Basil Succotash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Substitute lima beans if field peas aren't available. We love the contrast of deep purple basil, but you can use any fresh basil with delicious results. Ingredients:
1 1/2 ounces sliced pancetta, finely chopped |
1 cup chopped onion |
3 garlic cloves, minced |
1 1/2 cups shelled fresh purple-hull peas |
1/4 teaspoon freshly ground black pepper |
dash of kosher salt |
1/2 cup water |
1 cup fresh corn kernels |
1/3 cup castelvetrano olives, pitted and quartered |
1/4 cup torn round midnight basil leaves |
Directions:
1. Heat a medium saucepan over medium-high heat. Add pancetta; cook 3 minutes or until crisp, stirring frequently. Remove pancetta from pan with a slotted spoon; set aside. Add onion to drippings in pan; cook 5 minutes or until tender. Stir in garlic; cook 1 minute. Add peas, pepper, and salt; cook 30 seconds. Add 1/2 cup water to pan; bring to a simmer. Cover and simmer 25 minutes or until peas are tender. Add corn and olives; simmer, covered, 2 minutes. Sprinkle evenly with reserved pancetta and basil.
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