by Trish Wesevich
Texas farmers harvest quite a variety of peas this time of year and they are just as healthy as they are delicious. These peas are actually “beans” and come in many varieties such as black-eyed, pink-eyed, creamed, purple hull or crowder. The key is to buy them fresh. Usually they can be found frozen at Central Market from a Texas farm nearby. Packed full of fiber, protein and carbohydrate energy, a little bowl for lunch cooked with onions and pancetta and served with a salad makes for a complete meal.
1/2 cup diced white onion
1-2 cloves of garlic
5 slices pancetta
2 cups fresh cream peas
Enough chicken broth to just cover the peas
Pinch of salt & pepper
In a sauce pan heat until shimmering 1 tbls. olive oil. Add pancetta and cook on both sides until slightly crispy. Leaving the drippings in the pan, remove the pancetta and drain on paper towels. Add onions to sauce pan and cook until translucent but not browned, about 4-5 minutes. Lower heat and stir in garlic. Break up pancetta and return to pan with peas and chicken broth. Cover and cook until peas are tender, about 20-25 minutes. Remove lid and let broth reduce a little until thickened. Season with salt & pepper to taste at the very end. Serves 2.
*Note: add salt at the end so to not toughen the peas while cooking!