Piselli e Guanciale – Peas and Bacon

Piselli e guanciale, otherwise known as peas and bacon.

Piselli e guanciale, otherwise known as peas and bacon.

This is another gem of a recipe that comes from my favorite cookbook, Breaking Bread in L’Aquila. We modified this one to substitute bacon and changed the cooking order so that the bacon and tomatoes stay firm.

One of the best parts of this recipe is that it is so simple. We can’t find fresh peas here in Austin, TX, so we always go with the frozen peas. As for the protein, we go with bacon. I mean, who doesn’t like bacon. I know guanciale isn’t the same as bacon but it’s the closest you can find here in Austin. We also found that adding the bacon at the end gives a crispier bacon which gives a nice texture since the rest of the dish is so soft.

We made this batch for a Sunday dinner with friends where we made pasta and mixed the piselli e guanciale with the pasta.

This should serve 6 – 8 people.

Ingredients

  • 2 to 3 tablespoons extra virgin olive oil
  • 4 ounces of bacon (or guanciale), chopped
  • 2 medium onions, chopped
  • 1 pound of peas, frozen or fresh
  • 2 medium tomatoes, chopped
  • Salt & fresh ground pepper, to taste

Instructions

Start by cooking the chopped bacon in a frying pan. Once it is fully cooked, remove the bacon but leave the oil in the pan. Add your chopped onion to the frying pan with the bacon grease. If you need extra liquid, add the olive oil. You only need the olive oil if you don’t have enough bacon grease to use for your sauted onions. Heat the frying pan with the bacon grease and olive oil over medium-high heat. Once it’s heated, add the onion and saute until the onion starts to turn translucent. This should take about 5 minutes.

Stir the peas into the sauted onions. Continue cooking for 5 to 7 minutes, or until the peas are warmed and still plump. Now, add the cooked chopped bacon and the tomatoes and mix together. Taste the dish and then season with salt and pepper, to taste.

Serve warm as a side dish. Alternatively, you can use this mixture as a topping for pasta as a main course.

 

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Black-Eyed Pea Soup

Black-eyed peas are traditionally eaten for good luck on New Years Day in the Southern US. I also think they are great any time of the year. I haven’t tried it but I think you could substitute 2 cans of black-eyed peas for the fresh ones.

Ingredients

  • 1 pound dried black-eyed peas, rinsed, picked over and soaked overnight
  • 6 cups water, or more as needed
  • 1/4 cup olive oil
  • 1 yellow onion, chopped
  • 1 yellow onion, chop half and cut the other half into chuncks
  • coarse salt and freshly ground black pepper to taste
  • 1 green bell pepper, cored, seeded and cut into 1/2-inch cubes
  • 1-2 jalapeno peppers, cored, seeded and diced (if desired)
  • 4 large garlic cloves, coarsely chopped
  • 1 pound sausage (any type), cut into cubes
  • 1 14oz can of chicken broth
  • 1/2 bunch cilantro, coarsely chopped the leaves and stems
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoons dried oregano, crumbled
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground ginger

Instructions

Soaked black eyed peas

Drain the peas and rinse under cold running water. In a large soup pot, combine the peas with the water and bring to a boil, skimming and discarding any scum that rises to the top.Add the 1/2 onion that you cut into chunks and 2 of the garlic cloves. Reduce to a simmer and cook, covered, 45 minutes to 1 hour, until the beans are tender but not falling apart: check occasionally and add water if necessary to keep the beans covered.

Meanwhile, heat the olive oil in a large Dutch oven over medium-low heat. Add the remaining onions and salt and pepper to taste and cook 6 to 8 minutes, until carmelized.

Add the green bell pepper and jalapeno peppers (if desired) and cook about 5 minutes, stirring occasionally, until softened.

Add the remaining garlic and sausage and cook about 5-10 minutes, until the sausage is brown.

Stir in the cooked peas, chicken broth, cilantro, cumin, oregano, coriander and ginger.  If you want it a little spicier, you can add a dash of cayenne pepper, chili pepper or some Cajun spice. Cover and simmer about 30 minutes, stirring occasionally. If you want the soup thicker you can either leave uncovered while you simmer or add corn starch.
Black eyed pea soup

Serve this alone or over steamed rice. It is also really good with cornbread!

This is an original recipe from Brian which is partly based on the Black Bean Chili.