WebHow to make Low Carb Mexican Peas Melt the butter in a heatproof bowl, add the sour cream. lime juice, chlli powder, and half the feta cheese. Mix well and set …
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Bring a saucepan of water to a hard boil. While waiting for the water to boil, shell the peas into a colander and rinse them. You should have about 2 1/2 cups after shelling. Boil the peas for about 60 seconds. When they all rise to the top, they're done. Remove them from the heat and drain immediately. Toss the cooked peas with butter and salt.
If you want to make a larger batch of this Low Carb Mexican Peas recipe, simply adjust the serving amounts in our easy to use recipe card above.
Bring 1 cup of water for each cup of shelled English peas or edible-pod peas (snow peas or sugar snap peas) to a boil in a pot; add peas. Cover and cook until tender-crisp, 2 to 4 minutes; drain. Toss with butter, salt and chopped fresh tarragon. Place 3 cups shelled English peas in a microwave-safe bowl. Add 2 tablespoons water.
A classic use for peas, keto style! Buttery crust surrounds a creamy chicken filling, complete with peas and carrots. Peas add a sweet burst of flavor to this cozy pasta meal — all while keeping carbs low. The original recipe calls for bell peppers, but you can substitute peas for a more traditional taste.