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Russian Peas

"As a precocious Norwegian-Canadian kid, I learned to eat these first and then calmly state, 'Those were excellent, but they looked like vomit!' - and would instantly get banned from the table. It was okay, I was full and had eaten the best part of the meal! I'm an adult now, and they're still delicious (but vomitous looking - almost like a thick creamed pea soup, but they taste better). Give them a chance; you will never eat canned peas again!"

Ingredients :

• 1/2 cup dried whole peas
• 4 cups cold water
• 3 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 tablespoon dried parsley (optional)
• 1 teaspoon all-purpose flour, or as needed (optional)

Instructions :

Prep : 5M	Cook : 8M	Ready in : P1D

• Place peas with cold water in a pot; leave to soak for 24 to 48 hours.
• Bring peas to a boil in the soaking water. Reduce heat to low and simmer until peas are very soft, stirring occasionally, about 1 1/2 hours, adding water if needed.
• Stir butter, salt, sugar, and parsley into peas. For thicker peas, add flour and cook and stir until thick, about 5 minutes.

Notes :

• This is an excellent accompaniment for pork. I like to serve it at Yuletide to add colour. With lingonberries (or cranberries) on the side of the pork it looks beautiful and very Christmas-y.

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