Peas and bacon in a skillet with red onion, an easy, quick, and tasty recipe with fresh peas, a great alternative to peas with pancetta, already featured on the blog.
You can replace the water with the same amount of broth and add it gradually for a more delicate and less invasive cooking of these sweet legumes.
The best time to buy this ingredient is between late May and early June, and when consumed fresh, they allow you to make the most of their nutritional values.
Depending on the size of the peas, you can also adjust the cooking times.
Mine were medium-sized, so I planned for an initial cooking time of about 15 minutes, then added the bacon strips and continued for the last 5 minutes of cooking together.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.5 cups peas (fresh, without pods)
- 0.5 cup red onion
- 1.25 cups water
- Half teaspoon fine salt
- 3 oz bacon (in strips)
- 2 tablespoons extra virgin olive oil
Tools
- 1 Small Bowl
- 1 Knife
- 1 Cutting Board
- 1 Skillet
Steps
To prepare Peas and Bacon in a Skillet with Red Onion, first shell the peas and quickly rinse them under cold running water.
Finely chop the onion and sauté it in a skillet with the oil.
Add the water or broth.
If using broth, adjust the salt only at the end of cooking if necessary.
Salt and cook on medium-high heat for 15 minutes or until the water is almost completely absorbed.
At this point, add the bacon and continue cooking for 5 minutes on low heat, allowing the peas to absorb the bacon’s fat.
Serve the Peas and Bacon in a Skillet with Red Onion alongside meat main dishes.
