russian-peas

Russian Peas

0 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    1 h 35 m
  • Ready In

    1 d 1 h 40 m
sparkytoo
Recipe by  sparkytoo

“As a precocious Norwegian-Canadian kid, I learned to eat these first and then calmly state, 'Those were excellent, but they looked like vomit!' - and would instantly get banned from the table. It was okay, I was full and had eaten the best part of the meal! I'm an adult now, and they're still delicious (but vomitous looking - almost like a thick creamed pea soup, but they taste better). Give them a chance; you will never eat canned peas again!”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

Directions

  1. Place peas with cold water in a pot; leave to soak for 24 to 48 hours.
  2. Bring peas to a boil in the soaking water. Reduce heat to low and simmer until peas are very soft, stirring occasionally, about 1 1/2 hours, adding water if needed.
  3. Stir butter, salt, sugar, and parsley into peas. For thicker peas, add flour and cook and stir until thick, about 5 minutes.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 76 cal
  • 4%
  • Fat
  • 4.5 g
  • 7%
  • Carbs
  • 8.2 g
  • 3%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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Slow Cooker Spicy Black-Eyed Peas

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