When you have "a lot on your plate," peas are great. Sauté the bacon and onions ahead of time and set them aside or refrigerate them overnight. Just before you're ready to serve, reheat them and add the peas.
1/2 pound lean bacon
1 1/2 tbsp. olive oil
2 medium onions, thinly sliced
2 tsp. sugar
1/2 tsp. salt
1 bag (16 oz.) frozen baby sweet peas, such as Green Giant le Sueur
1/2 cup water
Freshly ground pepper, additional salt
Step 1
Cut the bacon crosswise into thick strips; there is no need to separate the slices first. In a large skillet or Dutch oven, cook the bacon over medium-high heat, stirring often, until the fat is rendered and the bacon begins to brown. Remove the bacon with a slotted spoon and set it aside. Pour off all but 1 1/2 tablespoons of fat from the pan.
Step 2
Add the olive oil and onions to the skillet and raise the heat to high. Cook, stirring occasionally, until the onions are translucent, approximately three to four minutes. Add the sugar and salt, and cook, stirring often, until the onions are golden brown, about three to four minutes longer.
Step 3
Add the peas and stir over heat for one minute. Pour in 1/2 cup of water. Cover and cook for three to five minutes, until the peas are just hot. Do not overcook, or they will wrinkle. Season generously with pepper and with additional salt to taste.
