Field Pea and Purple Basil Succotash

Photo: Caleb Chancey, Randy Mayor, Caitlin Bensel
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.

Yield:

Serves 4 (serving size: 3/4 cup)

Recipe from

Recipe Time

Hands-on: 45 Minutes
Total: 1 Hours

Nutritional Information

Calories 147
Fat 5.4 g
Satfat 1.9 g
Monofat 1.1 g
Polyfat 0.4 g
Protein 6.4 g
Carbohydrate 20 g
Fiber 4.7 g
Cholesterol 8 mg
Iron 1.6 mg
Sodium 297 mg
Calcium 43 mg

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

Preparation

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.

Note:

Tiffany Vickers Davis,

July 2013