Guisantes a la Alavesa - Alava peas (V)
Γlava is situated in the Basque Country and the alavesos are great consumers of peas and beans, which grow in abundance in that area.
Guisantes a la Alavesa - Alava peas (V) | |
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Artisan cazuelas | |
Servings: | Serves 4 |
Calories per serving: | 147 |
Ready in: | 20 minutes |
Prep. time: | 5 minutes |
Cook time: | 15 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 20th January 2013 |
Best recipe reviewHola! 4/5 Nice regional recipe, love the hanging cazuelas |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 60 ml olive oil
- 3 red peppers, preferably of the thick-skinned and slightly pointed variety, chopped
- 500 g garden peas (without pods)
- 3 peeled tomatoes
- Garlic, to taste, finely chopped
- Water
- Salt
Method
- 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.
Serving suggestions
Can be served cold.
Chef's notes
This recipe is traditionally made in an earthenware pot (cazuela). These are inexpensive to buy, but you must follow seasoning instructions before use. --JuliaBalbilla 14:44, 6 January 2009 (UTC)
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