Guisantes a la Alavesa (Alava peas)

Guisantes a la Alavesa (Alava peas)

Artisan cazuelas
Servings:	Serves 4
Ready in:	20 minutes
Prep. time:	5 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th January 2013

Álava is situated in the Basque Country and the alavesos are great consumers of peas and beans, which grow in abundance in that area.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 60 ml olive oil
• 3 red peppers, preferably of the thick-skinned and slightly pointed variety, chopped
• 200 g ordinary ham off the bone, cut into fingers
• 500 g peas (without pods)
• 3 peeled tomatoes
• Garlic, to taste, finely chopped
• Water
• Salt

Method

1. Heat the oil in a saucepan or pot and briefly fry the ham. Remove the ham from the pan.
2. Add the peas, garlic, tomatoes and peppers to the oil.
3. Slowly add a few tablespoons of water, cover and increase to maximum heat.
4. Cook for 5 minutes, adding more water as necessary.
5. Return the ham to the pan to heat through and 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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