Tipsy peas are exactly what you want them to be…peas and WINE. And they taste divine. I personally think it’s cheating to add wine to food because it’s a given that it will taste good. It’s like when you add bacon.
I was one of the rare children that actually enjoyed peas. My mom did something magical to them that made them pure joy in my world. It’s only right that I pay it forward to my children. Don’t judge me for giving my children wine-infused dishes. The alcohol dissipates with the heat.
Start by melting some butter in a pan. All great things start out with butter melting in a pan. Don’t you agree?
Now add the peas. I use frozen peas that have been thawed. I’m not a fan of canned peas and frozen one taste just as good as fresh. Toss the peas around in the butter and shallots, then add sugar, black pepper and the magic ingredient — wine! Pick a dry wine like a Sauvignon Blanc. Stir the mixture around then taste it. Adjust the sugar to your liking, then cover it. Allow the peas to cook on medium heat for about 5-7 minutes or until they are tender. Add salt to taste. Enjoy!
- 2 cups thawed frozen petite green peas
- 2 shallots, minced
- 1/4 cup dry white wine
- 2 tbs butter
- 2 tsp sugar
- 2 tsp coarse black pepper
- salt, to taste
- Melting butter in a pan on medium heat.
- Add minced shallots.
- Lower the heat and cook the shallots until soft, but not brown.
- Add thawed peas, stir.
- Add sugar, black pepper wine.
- Stir, then cover.
- Allow peas to cook, covered, on medium heat for 5-7 minutes or until tender.
- Add salt to taste.