Peas Bonne Femme
Simple Recipes French Vegetables Vegetable Dishes
Only for good women: French-style peas. Don't ask me how I have fresh peas in April! I think I paid their weight in gold 😋
The recipe is a classic, a sure combination of peas, onion and bacon. The cooking method is interesting: the peas almost cook in their own juices. The original recipe calls for a few lettuce leaves placed on top to trap the steam and release moisture. I didn't bother with the leaves and simply added a few tablespoons of water before sealing the pan very well and simmering the peas over low heat. They're good on their own or as a side dish.
Ingredients
450g peas
100g bacon
1 medium onion (max 100g)
1 sprig of thyme
8 tablespoons water
1 level tablespoon butter
salt, black pepper
Servings: 2
How to prepare peas bonne femme
- In a deeper, not too wide pan, cook the diced bacon over low heat until it releases its fat, but it shouldn't be crispy. Add the finely chopped onion and continue to sauté until the onion is soft and the bacon is golden (about 5 minutes).
- Add the peas, butter and thyme. Sprinkle with salt and black pepper. Stir until the butter melts. Add the water and bring to a boil.
- At that point, reduce the heat to low, cover with a lid (if the lid isn't airtight, you can place aluminum foil under it) and simmer until the peas are done (about 20-25 minutes). Stir twice during this time and taste the peas each time to estimate when they're ready. When stirring, check if there's still liquid in the pan - the peas shouldn't look dry.
- When done, there should be just a little liquid left at the bottom of the pan, like a light sauce. If desired, you can now sprinkle with chopped parsley or mint.
- Serve the peas warm with rye bread and if desired, 1 tablespoon of farmer's cheese (or feta).
Sautéing the bacon and onion
Adding the peas, thyme and butter
The cooked peas
