Peas Recipe

The peas, as famous as rice with chicken, are a great source of nutrition thanks to their large amount of vegetable carbohydrates and proteins, which makes it a delicious dish accompanied by a fabulous nutritional value.

This dish is part of the food culture and usual diet of all Peruvians, apart from belonging to numerous emblematic dishes throughout Latin America. These are legumes with a large amount of fiber, protein and minerals essential for human consumption, perfect to eat at lunchtime. The peas they are affordable legumes, they are an economical alternative to animal protein.

Today they have become a excellent and popular dish on everyone's tables, there is nothing who has not tried them because their fame has earned them a place within the typical Peruvian gastronomy.

In addition, have a positive impact on the environment, also in the ecosystem and livelihoods of Peruvian farmers thanks to its incredible demand. It has been cultivated for thousands of years in different ways and in various Eastern and Central Asian countries. From there its production spread to the Mediterranean, until it became part of Peruvian cuisine.

Today we present you the original way of preparing the peas, where many homes and home-made and large-scale restaurants have participated in all their guests over time without major changes or different ingredients, so that you discover it, learn it and teach it to your loved ones in a meeting, in the day by day or during your time to share with family and friends. However, it is added that the recipe is not unique, but it is that standard that many of the citizens practice and enjoy.

Peas Recipe

Ingredients

• ½ cup of oil
• ½ cup onion
• 2 cloves of garlic
• 3 cups of peas
• 1 onion cut into squares
• 1 tomato cut into squares
• 1 chicken bouillon cube
• Salt and pepper to taste
• Cumin and seasoning.

Materials and utensils

• 2 pots
• Knife
• Skillet
• Spoon

Preparation

1. First remove all impurities from legumes, wash them more or less three times and let them hydrate peas time in a pot. At least eight hours before
2. To start with the sauce, wash the tomato, onion and cut them into small squares. If you want you can add chili, celery or any other vegetable.
3. Then drain the peas and empty them on the same pot. Fill again with water and bring it to cooking
4. Let boil until soften, approximately 20 minutes
5. In a separate pot add a chicken bouillon cube, if it's ready before the peas soften, set aside
6. Now we will do the Aderezo in a frying pan, first heat the vegetable oil of your choice and place a diced onion, let it caramelize for a few moments
7. Once the onion is browned, add minced garlic to the pan and move it with a spoon
8. Add a diced tomato and move it for a moment and then add pepper and cumin if desired. cook for five minutes
9. Lastly, add salt and seasoning, stir and cook for four more minutes

Tips and recommendations

The peas have existed for a long time on the tables of Peruvians as a classic and infallible dish, full of fiber and great minerals that are necessary for the human body, such as iron, required to transport oxygen throughout the body, phosphorus and zinc.

Its preparation requires great dedication and rest time before firing, which explains the length of the process.

Therefore, with the following tips and recommendations You will know how to consume this incredible legume with fantastic benefits in a delicious and healthy way quickly.

• Leave the peas soak preferably one day before preparation
• If you want them to be softer or soften faster you can add a pinch of baking soda the water in which you soaked them the day before
• An excellent way to eat them is accompany them with meat, chicken in soy sauce or a delicious baked chicken; and failing that, you can also accompany them with a fried egg. Or even fish, in the same way it is a delicious preparation incorporating cow liver
• The split peas they are less floury and they cook in a shorter time compared to the whole ones, in addition, it is not necessary to leave them to soak
• This incredible and versatile recipe can be accompanied by a delicious White rice
• So that the peas come out creamy, do not fill the pot so much with hot water because otherwise it will become a soup, it should only get right to the edge where the peas end up

Nutritional Information

Peas are a protein food high biological valueThey are also a source of dietary fiber that gives a prolonged feeling of satiety.

Also, they are legumes that can be stored for months without losing their nutritional value. They also have a source of proteins about 20-25 percent of its weight, twice as much as wheat and three times as much as rice.

Also, for each 100 gr of peas we obtain:

• Energy (Kcal):532kcal
• Proteins (g): 23,8 gr
• Total fat (g): 1,1 gr
• carbon H. available (g):38,2g
• Total sugars (g): 8,0 gr
• Total dietary fiber (g): 25,5 gr
• Soluble fiber (g): 4,1 gr
• Insoluble fiber (g): 21,1 gr
• Sodium (mg): 15mg
• Iron (mg):4,8mg
• Phosphorus (mg): 321 mg
• Zinc (mg): 3,6mg

Fun facts

Curiosities or interesting data abound within this ingredient, which makes it almost mandatory to express some of these points in search of inform and entertain to our readers.

Soon a chorus but nutritious listing of the fun facts most important about the peas and his birth:

• They have been so important and famous thanks also to the fact that these peas were the very same peas used by the unforgettable scientist Gregory Mendel for his relevant research on genetics, which today are important pillars in biology
• The peas found available during any time of the year, whether frozen, preserved, dried, fresh, so that we can cook, mainly in rice, soups, side dishes or stews
• It is part of the family of legumes and it is the seed of a climbing plant that bears the same name. They are a green pod that contains four to ten peas
• Archaeological remains found in present-day Turkey show that the agricultural production of peas goes back through the years 7000 and 8000 BC. History tells that, in addition to being used for food, it was also used as fodder or as dry grain around the XNUMXth century.