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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 45 Minutes
Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 5.4g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.4g
  • Carbohydrate: 20g
  • Fiber: 4.7g
  • Cholesterol: 8mg
  • Iron: 1.6mg
  • Sodium: 297mg
  • Calcium: 43mg

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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Field Pea and Purple Basil Succotash Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy