Aunt Marie’s Peas

Aunt Marie’s Peas

  • Prep Time: 12 hrs
  • Total Time: 12 hrs 10 mins
  • Servings: 4-6

    • About This Recipe

    “My aunt gave this recipe to my mother years ago. I always look forward to it at holiday time.”

    Ingredients

  • 1 (4ounce) cans mushrooms
  • 1 (10ounce) bags peas
  • 1smallonion, chopped
  • 1/2 cupcelery, chopped
  • 3tablespoonsbutter
  • 1 (2ounce) jars pimientos, drained &,chopped
  • 1/2 teaspoonsalt
  • 1/8 teaspoonpepper

    • Directions

  • Drain mushrooms, reserve liquid.
  • Cook peas in amount of mushroom liquid called for on pea package.
  • Cook onions& celery in butter until soft.
  • Add pimentos& mushrooms, heat thoroughly.
  • Add peas, salt& pepper.
  • Refrigerate until next day.
  • Heat to serve.

    • Reviews

  • “This was an excellent side dish.I was really quite an elegant looking dish, despite the ease of preparation and the simplicity of the ingredients. This went over very well as part of our Christmas meal. It was very attractive and tasted great.Thanks!”

  • “You know, the simple dishes are probably the most flavorable.I loved this recipe because the flavors all worked together, and….it was a beautiful dish.I really liked the simplicity of the peas and pimentos and onions.Next time I make this, I will experiment (sorry Aunt Marie) with maybe, red onion, but you know….it is terrific just like it is!! “

  • “This is a great recipe!I will be keeping this one.I am always looking for new side dishes.This is definitely a keeper!!Thanks Mysterygirl ; )”

  • “Beautiful and easy side dish!The red pimento’s are a must for color.I reduced the butter to 1 tablespoon and the onions cooked up nicely.Also, I used a 16 ounce bag of frozen peas since I was having six hungry people for St. Patty’s day.I will be making this for company again!”

  • “Tried your recipe and really enjoyed it…so much that I’mgoing to double it and use it as one of the side dishes at my Christmas dinner.I added a small amount of minced garlic to it when cooking the onions and celery…loved this way of making peas look and taste so much better.”

  • “I’ve made peas, mushrooms and onion for ages but this is the first time I’ve added celery and pimientos. This combo is very good. I think I’ll use it as a Christmas veggie. The colors are perfect and it’s a very easy recipe to do, thats always a good thing when your doing a big holiday meal. The peas and celery were cooked to retain some firmness and the flavors complemented one another very well. It’s a lovely dish”

  • “Very nice and very easy. Looks nice, and is healthy, too.”

  • “These were yummy.Made them with Thanksgiving turkey, great addition, easy & great tasting and pretty to look at.”

  • “Great recipe!I did need to change the manner in which some things were prepared – for example, I didn’t have canned mushrooms, so sliced my own – I didn’t have jarred pimentos so I roasted then diced 1 red pepper – I didn’t have any juice from the canned mushrooms which the recipe asked to use – I used instead mushroom broth I had in the pantry.This was a quick and easy recipe to prepare and turned out delicious.I was happy to serve this with my Thanksgiving meal. Thanks for posting :)”

  • “Made this with fresh mushrooms and thoroughly enjoyed the flavor and colorful presentation of these peas.Great holiday recipe.I didn’t feel the flavor suffered at all from having made the dish a day ahead.Another wonderful reason to use this at a get together. “

    •