Stewed peas with ham is a tasty and easy recipe that everyone really likes. If you are prepared and freeze fresh peas, you can make it at any time of the year.
A very quick main course that you can vary based on what you have in the fridge. You can use diced bacon instead of cooked ham, omit the shallot or replace it with a whole garlic clove to remove later, and you can also replace tomato paste with a few spoonfuls of tomato passata.
Below are other recipes with peas for you to try, and then let’s go right under the photo to find out how to prepare Stewed Peas with Ham!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 207.54 (Kcal)
- Carbohydrates 17.40 (g) of which sugars 7.02 (g)
- Proteins 12.01 (g)
- Fat 10.67 (g) of which saturated 2.42 (g)of which unsaturated 1.82 (g)
- Fibers 6.21 (g)
- Sodium 581.73 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for stewed peas with ham
- 14 oz peas (fresh or frozen)
- 2 shallots
- 5 oz cooked ham
- 1 tablespoon tomato paste
- as needed vegetable broth
- 2 tablespoons extra virgin olive oil
- as needed salt
- 1 stalk celery
Preparation for stewed peas with ham
Preparing stewed peas is really easy and quick. Wash and peel the shallots, chop them not too finely.
Use a peeler to make strips from the celery stalk.Chop the cooked ham into not too small pieces.
In a large pan, heat the oil and sauté the shallot and celery for a few minutes without letting them brown. Add the cooked ham and stir to flavor.
If using fresh frozen peas, toss them into the pan still frozen, let them thaw together with the shallot and ham, stirring often with a wooden spoon.
After 4 minutes, add the tomato paste and a few tablespoons of hot vegetable broth, lower the heat, and leave to stew uncovered.
Ensure the liquid doesn’t dry out too much, and if needed, add it in small quantities. By the end of cooking, the stewed peas should be very soft but not mushy and quite dry.
After 15 minutes of cooking, raise the heat and let the stewed peas dry. Season with a pinch of salt only at the end of cooking. Stir well to flavor.
Stewed peas can be eaten hot after letting them rest for 5 minutes, or warm; they are also delicious cold the next day.
Tips and Variations
If you have leftover stewed peas, they can be stored in the fridge for 2 days in an airtight container.
You can use bacon instead of cooked ham.
If you prefer, you can replace the shallot with a whole crushed garlic clove and then remove it.
Use tomato passata instead of tomato paste if you prefer.
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