How to Cook Peas
Cook peeled Peas
Makes about 3 Cups
Peas are one of the oldest cultivated plants of all. Not only that, they are also a great source of protein and contain various B vitamins that play an important role in energy metabolism. They also score with vitamin C and minerals such as potassium, magnesium and phosphorus. By the way, hulled peas are not a separate type of pea, but merely peas that no longer have a shell. This has the advantage that the shelled variety is cooked much more quickly. In addition, shelled peas break down during cooking and become creamy, so perfect for purees and better digestibility.
- 1 Cup hulled Peas (dry weight), about 220g
- some savory and/or other herbs
- 2 Cups Water, equal to 500 ml
- Some Salt or Soy Sauce
I always prepare the peas for a few days in advance and store them in the fridge
- Soak the peeled peas in plenty of water for approx. 8-12h.
- After the soaking time, pour off the water.
- Boil the soaked peas with fresh water.
- Add some savory.
- Simmer for approx. 40-45min, stirring regularly.
- Add salt or soy sauce only at the end of the cooking time, otherwise the pulses will not cook soft.
- Pour into a clean jar or tin and leave to cool.
As soon as the shelled peas have cooled, the jar can be stored in the refrigerator and
can be used for dishes at any time.
If you cook peas with the hull instead of shelled peas, you should puree them after cooking or mash them with a fork so that the hulls burst open and become easier to digest. This also increases the soaking and cooking time.
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