This is the simplest, most delicious canned peas recipe that your whole family will love. Canned peas offer a shortcut to cooking peas while butter, shallot, and white wine provide surprisingly elegant flavor.
It has never been so easy to get your kids to eat their greens!
If you love my Firehouse Green Beans with Bacon, you are going to love these green peas! They’re quick, easy and incredibly flavorful.
I’m always trying to get our girls to eat more vegetables. Honestly, I’m always trying to get myself to eat more vegetables (outside of salad). I’ve played around with peas and found a crowd-pleasing flavor combination that even my kids will eat, and I think you’ll love them, too.
These peas make a great side dish but are also phenomenal when smashed into pasta. They’re so quick and easy to make, too.
Why You’ll Love these Canned Peas
- Great Side Dish
Believe it or not, this canned peas recipe flavor combination always has my girls asking for seconds!
Ingredients to Make these Canned Peas
- Butter – I use salted butter for cooking these canned green peas. You can use unsalted butter and add a pinch of salt as well.
- Shallot – The sweet, mild onion flavor adds a note of savory flavor to this quick and easy pea recipe.
- White Wine – This adds a hint of acidity and sweetness. Don’t worry, the alcohol cooks out, so it is safe to serve to your kids!
- Green Peas – This is one of the few recipes that I believe is delicious when made with a canned ingredient. You might be surprised!
- Try frozen peas instead of can – you’ll just need to sauté them a touch longer.
- Some like it hot – if you want a little kick, just add a hint of red pepper!
- Add a teaspoon of fresh or dried herbs for seasoning – like this Italian Seasoning blend. .
How to Make these Canned Peas
- In a skillet over medium heat, add butter, shallot, wine, and peas.
- Stir until heated all the way through, about five minutes.
- Don’t overcook your peas on the stove by leaving them for too long or starting at too high of a heat. Since canned peas are already cooked, you’re just adding a little flavor.
- Drain the water from the can before adding to your pan.
- Experiment with different cans to find your favorite style and brand. There are tiny peas (baby peas) and full size peas. The baby peas will be sweeter.
Halving, doubling or tripling a recipe? Use this free printable Measurement Conversion Chart.
- Room Temperature – Don’t leave your stovetop canned peas out for more than two days.
- Refrigerate – Allow to cool and store in an airtight container up to five days.
- Freezer – Freeze these sautéed canned peas in an airtight container or Ziplock bag for up to three months.
Frequently Asked Questions
Yes! That’s the beauty of this easy pea recipe. Canned peas are completely cooked through. The peas simplyneed to be drained (to rid of excess salt and starch) and heated through in a flavorful liquid.
Green peas are packed full of antioxidants, zinc, Vitamin A, B C and E.
- Gluten Free
- Nut Free
The Best Stovetop Canned Peas
- 1 tablespoon butter Salted
- 1 tablespoon shallot minced (about ¼ to ½ a small shallot)
- ¼ cup white wine can use cooking wine
- 15 ounces green peas drained, one can
- In a skillet over medium heat, add butter, shallot, wine and peas.
- Stir until heated all the way through, about 5 minutes.
Substitutions and Ingredient Notes
- Substitute fresh or frozen peas
- If using unsalted butter, add a pinch of salt (up to ¼ teaspoon)
To StoreRefrigerate – Allow to cool, store in an airtight container up to five days.
Estimated nutrition information is provided as a courtesy and is not guaranteed.