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Field Pea and Purple Basil Succotash

Photo: Caleb Chancey, Randy Mayor, Caitlin Bensel
Hands-on time 45 mins
Total time 1 hr
Yield Serves 4 (serving size: 3/4 cup)
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.


  • 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

Nutrition 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

How to Make It

  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.