Appears in Cook's Country February/March 2010
Everybody's favorite ingredient-bacon-breathes new life into sweet green peas.
WHY THIS RECIPE WORKS
For our Bacony Peas recipe, there was no need to thaw the peas before cooking; we cooked them on the stovetop right out of the freezer. A little dark brown sugar complemented the inherent sweetness of the peas and highlighted the smokiness ...