It may seem that cooking peas for more than a few minutes would destroy their flavor, but this long-simmered dish is not to be missed. Try this cooking method with other vegetables, such as green beans or shredded leafy greens.
- 2/3 cup olive oil
- 3 medium red onions, finely chopped
- Five 10-ounce boxes frounceen peas
- 6 cups water
- 1/4 cup chopped dill
- Salt and ground pepper
Heat the oil in a large saucepan. Add the onions and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the peas, water and dill and season with a large pinch each of salt and pepper. Bring to a boil, then simmer over moderate heat until the water has evaporated and the peas are very tender, about 45 minutes. Serve hot.
MAKE AHEAD: The peas can be refrigerated for up to 1 day.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
311 calories; 19g total fat; 0mg cholesterol; 200mg sodium; 28g carbohydrates; 9g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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