Whole dried pea pur‚e with shallots, herbs and spices

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

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