Creamed Petite Peas & Pearl Onions

“This is a very tasty, dressed up version of creamed peas, and as with most things the bacon adds some extra pizzazz. The original recipe also adds cashews, and while I love cashews, I don’t think this dish necessarily needs them.” – April Ferre

Creamed Petite Peas & Pearl Onions

Course: Side Dishes – Vegetables


  • 10 Strips Bacon Chopped
  • 2 Stalks Celery Finely Chopped
  • 5 Cups (About 20 Ounces) Frozen Petite Peas Thawed & Drained
  • 2 Cups (About 9 Ounces) Frozen Pearl Onions Thawed & Drained
  • 3/4 Cup Chicken Broth
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Dried Thyme
  • 1/2 Cup Sour Cream
  • 3/4 Cup Salted Cashews Optional


  • Cook bacon in a small amount of oil until crisp. Remove to a small bowl and set aside. Reserve a small amount of drippings and sauté celery until tender.
  • Add peas, onions, chicken broth, salt, pepper, and thyme and bring to a boil. Reduce heat to medium and cook, uncovered, until the onions are tender and most of the liquid is evaporated, about 8 to 10 minutes, stirring occasionally.
  • Remove from heat and stir in sour cream, bacon and cashews if desired.

2020 Recipe – April Ferre – From Taste of Home