Grill-Smoked Summer Peas Recipe

Name: Grill-Smoked Summer Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup hickory wood chips; Vegetable cooking spray; 1 pound fresh shelled field peas or beans (about 4 cups); 4 cups boiling water; 4 fresh thyme sprigs; 1 garlic bulb, cut in half crosswise; 1 bay leaf; 4 firm medium-size beefsteak tomatoes, cored; 6 bacon slices, chopped; 6 garlic cloves, chopped; 3 tablespoons molasses; 2 tablespoons Dijon mustard; 2 tablespoons apple cider vinegar; 2 teaspoons kosher salt; 1 teaspoon ground black pepper

Servings: persons

1 cup hickory wood chips
Vegetable cooking spray
1 pound fresh shelled field peas or beans (about 4 cups)
4 cups boiling water
4 fresh thyme sprigs
1 garlic bulb, cut in half crosswise
1 bay leaf
4 firm medium-size beefsteak tomatoes, cored
6 bacon slices, chopped
6 garlic cloves, chopped
3 tablespoons molasses
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 teaspoons kosher salt
1 teaspoon ground black pepper

1
Soak wood chips in water 30 minutes; drain. Coat cold grill grate with cooking spray. Light 1 side of grill, heating to 400u00b0 to 500u00b0 (high); leave other side unlit. Place wood chips in center of a 12-inch square piece of heavy-duty aluminum foil; wrap to form a packet. Pierce several holes in packet; place directly over heat.
2
Combine peas and next 4 ingredients in a 13- x 9-inch disposable aluminum foil pan. Place peas over unlit side of grill, and grill, covered with grill lid, 1 hour or until tender, stirring occasionally. Drain peas, reserving 3/4 cup cooking liquid. Discard garlic bulb, thyme, and bay leaf.
3
Halve tomatoes, and grill, covered with grill lid, 2 minutes on each side. Cool 10 minutes. Discard skins; chop tomatoes.
4
Cook bacon in a large saucepan over medium heat, stirring often, 4 minutes or until crisp. Reserve 2 Tbsp. drippings in saucepan. Add chopped garlic; saute 30 seconds. Stir in tomatoes, molasses, and next 2 ingredients; bring to a simmer. Reduce heat to low, and simmer, stirring often, 5 minutes. Stir peas, salt, pepper, and 3/4 cup reserved cooking liquid into tomato mixture; cook, stirring often, 10 minutes or until slightly thickened. Adjust seasoning with more vinegar, molasses, salt, and pepper, if desired.

3464

kcal

Calories

306

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup hickory wood chips, Vegetable cooking spray, 1 pound fresh shelled field peas or beans (about 4 cups), 4 cups boiling water, and more.

Yes, Grill-Smoked Summer Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grill-Smoked Summer Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions