Best Savory Buttered Peas Recipes

BEST PEAS RECIPE

Steps:

• Rinse the peas under warm water and shake off excess liquid.
• Smash and peel the garlic cloves.
• Add the butter and olive oil to a large skillet over medium-high heat. Add the smashed garlic and frozen peas and cook for 2 minutes until warmed through but still bright green.
• Season with the kosher salt, fresh ground pepper and lemon zest. Discard the garlic cloves and serve immediately.

BUTTERED PEAS WITH ONION

Steps:

• Bring water, onion, and 1/2 teaspoon salt to a boil in a heavy medium saucepan, then cook over medium heat, covered, stirring occasionally, until onion is tender, about 5 minutes.
• Increase heat to medium-high and stir in butter and peas, then cook, covered, stirring occasionally, until peas are tender, about 8 minutes. Season with salt.

BASIC BUTTERED PEAS

Steps:

• Shell the peas if using fresh peas, if using frozen defrost fully before cooking. Bring the water to a rapid boil. Stir in the salt and add the peas. Boil the peas for 1 minute or until they are cooked. Drain the peas when done and add peas to a wide skillet over high heat. Toss in pan until fully dry. Add butter and salt and pepper to taste. Add any optional additions if you choose, and combine.

BUTTERED SNAP PEAS

Steps:

• Cook 1 1/4 pounds sugar snap peas in boiling water until bright green, about 3 minutes; drain. Cook 1 minced shallot in a skillet with 2 tablespoons butter until soft, about 3 minutes. Whisk in a splash of water, then add the peas and cook 2 to 3 minutes. Add chopped tarragon and parsley, and salt and pepper.

SAVORY BLACK-EYED PEAS WITH BACON

Steps:

• Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
• Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet.
• Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).
• Stir in carrots and bell pepper.
• Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir.
• Sprinkle with cheese and bacon.

SAVORY BLACK-EYED PEAS WITH BACON

Steps:

• Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
• Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).
• Stir in carrots and bell pepper. Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir. Sprinkle with cheese and bacon.

ZESTY BUTTERED PEAS

Steps:

• In a large saucepan, saute the first four ingredients in butter until crisp-tender. Cover and cook over medium heat for 6-8 minutes or until vegetables are tender. Stir in salt if desired and pimientos.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

BUTTERED PEAS

Steps:

• In a saucepan bring 3 cups water to a boil and add peas and salt to taste. Simmer peas until tender, 3 to 8 minutes, and drain. In a bowl toss hot peas with butter and salt and pepper to taste.

SAVORY BUTTERED PEAS

Steps:

• Melt butter; add next 5 ingredients. Cover and cook at medium heat 6-8 minutes. Stir in pimento.