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Peas with Bacon and Mint

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Peas with Bacon and Mint

Peas with Bacon and Mint
Ray Kachatorian
Provided by:
total prep


  • 3 strips thick-cut bacon cut crosswise into 1/4-inch wide strips
  • 1/2 c coarsely chopped shallots
  • 2 1/2 c shelled fresh English peas (from 2 pounds unshelled English pea pods)
  • 2 T coarsely chopped fresh mint leaves
  • salt
  • black pepper freshly ground


  • Sauté the bacon strips in a large sauté pan over medium-high heat until golden and crisp about 5 minutes.
  • Using a slotted spoon transfer the bacon strips to a plate lined with paper towels.
  • Pour off all but 2 tablespoons of the pan drippings (there should be just enough to coat the bottom of the pan).
  • Add the shallots to the pan drippings in the pan and sauté over medium heat until they soften -- about 2 minutes.
  • Add the peas and sauté until they are tender and bright green about 7 minutes.
  • Add the bacon and toss to coat. Season the peas to taste with salt and pepper.
  • Toss the peas with the mint and serve.
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