Guisantes a la Alavesa - Alava peas (V)
- 60 ml olive oil
- 3 red peppers, preferably of the thick-skinned and slightly pointed variety, chopped
- 500 g peas (without pods)
- 3 peeled tomatoes
- Garlic, to taste, finely chopped
- Heat the oil in a pan.
- Add the peas, garlic, tomatoes and peppers to the oil.
- Slowly add a few tablespoons of water, cover and increase to maximum heat.
- Cook for 5 minutes, adding more water as necessary.
- Add salt to taste.
Can be served cold.