The addition of mint and orange really brightens this often underrated legume, while the bacon lends a smoky flavor. When in season, use fresh sweet green peas.

Debra Hoppe, Slidell, Louisiana
Recipe by Southern Living March 2004

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Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a medium skillet until crisp; remove and drain on paper towels, reserving 1 teaspoon drippings in skillet. Crumble bacon, and set aside.

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  • Sauté shallot in hot bacon drippings over medium-high heat 2 minutes or until tender. Stir in orange rind, orange juice, pepper, and salt. Cook, stirring occasionally, 5 minutes or until reduced by half. Add peas, and cook 5 more minutes; stir in butter and mint.

  • Transfer peas to a serving dish, and sprinkle with crumbled bacon. Garnish, if desired.

  • *3 cups shelled fresh sweet green peas may be substituted for frozen. Cook peas in boiling water 5 minutes, and proceed with recipe.

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