Yield: 4 servings
Measure | Ingredient |
---|---|
½ pounds | Whole dried peas, soaked |
2½ cup | Unsalted chicken stock |
4 \N | Whole cloves |
4 larges | Shallots |
1 small | Whole dried red chile |
\N \N | The Versatile Grain |
\N \N | and the |
\N \N | Elegant Bean |
\N \N | by Sheryl and Mel London |
\N \N | ISBN 0-671-76106-4 |
\N \N | pg 412 |
½ teaspoon | Dried marjoram |
⅛ teaspoon | Dried tarragon |
\N \N | Salt and pepper to taste |
3 tablespoons | Soft butter |
\N \N | Freshly grated nutmeg |
Drain the soaked peas and put them into a 3-qt. non-stick saucepan.
Add the chicken stock. Stick a clove into each shallot and add to saucepan along with the hot chile pod. Bring to a boil, lower heat, cover and simmer for 50-60 minutes until the peas are very soft. Turn off heat, remove and discard hot chile and cloves, returning shallots to pan. Beat vigorously with a wooden spoon to incorporate the shallots, then stir in the marjoram, tarragon, salt, pepper and butter. Turn heat on again and simmer 5-10 minutes more, stirring occasionally. The mixture should be very thick and all the liquid should be absorbed. Taste and correct seasoning, then grate a little nutmeg on the surface. Serve as a side dish with any meat, fish, or poultry dish.
Submitted By DIANE LAZARUS On 10-17-95