These peas sure took a long time to cook, holy schmoly! About 3 hours after soaking. It would be a lot faster with fresh peas, or perhaps ones from a different country. Still delicious, though.
Recipe of the Day – Split Pea and Green Banana Soup
- 2 c. dried split peas
- 6 green bananas, peeled and diced (about 4 cups)
- 2 T. coconut oil
- 6 garlic cloves, crushed
- 1 medium sized finely chopped white onion
- 1 tsp. cumin
- 6 c. water, can also use the broth or cooking liquid from the peas
- 1 c. oat milk
- 4 T. finely chopped cilantro
- Salt and pepper
- Add the water or broth from the peas, bring to a boil and add the diced green bananas, simmer until the green bananas are soft, about 20-25 minutes.
- Add the cooked split peas, stir well and cook for 5 minutes. You can blend this for a creamy pea soup, if you like.
Word of the Day – arvejas – split peas
Tip of the Day – Serve with avocado and hot sauce, salsa or Aji! The traditional Ecuadorian recipe, known as Arvejas con guineo, uses ½ tsp ground achiote (optional) mozzarrella and fetacheese and milk in the recipe, and ½ tsp. ground achiote (optional.) I threw a handful of steamed kale in my bowl.