Purple Hull Peas With Pancetta, Onions and Thyme

We love purple hull peas and they are in season right now. Sauteing them with pancetta, onions and thyme is our favorite way to prepare them. It brings out their inherent sweetness. Serve them along side roast chicken or grilled pork chops.

Purple Hull Peas with Pancetta, Onions and Thyme

1/8 lb pancetta (or 2 thick slices of bacon) diced

1/2 sweet onion, diced

1 large cloves garlic, finely chopped

Half of a 14-oz. can chicken stock

2 cups fresh shelled purple hull peas (about a pound and a half unshelled)

3 sprigs fresh thyme – we like lemon thyme

Freshly ground pepper and salt to taste – salt only at the end.

Sauté the pancetta in a sauté pan. (If using bacon, fry until crisp.)  

Remove pancetta or bacon and pour off rendered fat, leaving 1 tablespoon in pan.  

Slowly sauté onions in the pan, stirring frequently, until they are well browned and caramelized. 

Remove onions and set aside.  

Next, sauté garlic in pan (adding rendered fat or oil if necessary) just until it sizzles.  

Deglaze pan with chicken stock, scraping up brown bits that cling to the bottom and

Stir them into stock.  

Add peas and thyme sprigs. Broth should just cover peas. If not, add additional broth or water to cover.Cover pan and simmer on low heat until peas are tender, 15 to 20 minutes.  

Add the pancetta and caramelized onions to peas just before serving, along with a generous grinding of black pepper. Stir together. Add salt to taste.  

Makes 4 servings.