See more
Photo: Caleb Chancey, Randy Mayor, Caitlin Bensel

Field Pea and Purple Basil Succotash

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.

Cooking Light JULY 2013

  • Yield: Serves 4 (serving size: 3/4 cup)
  • Hands-on:45 Minutes
  • Total:1 Hour


  • 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


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.

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

Go to full version of

Field Pea and Purple Basil Succotash recipe