This peas recipe makes a hearty alternative to meat for your vegetarian Thanksgiving guests. Peas in a Roux became popular during the Great Depression when many people couldn't afford meat. The rich gravy created in this recipe is almost meaty and makes a complete meal when it is served with peas over rice.
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- In a heavy medium saucepan, melt the bacon grease and butter. Add the flour and stir over medium-low heat until the mixture (the roux) turns a chocolate color, 10 to 12 minutes.
- Add the onion and cook, stirring, for 5 minutes. Sprinkle with the sugar and cook for 2 minutes.
- Add the peas and their liquid and the cayenne, and salt and pepper to taste. Reduce the heat to low, cover and simmer for at least 20 minutes.
If the petit pois have sugar added, you can use less sugar in Step 2.