Roasted peas: cooking recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Peas are one of the first plants that ancient man began to grow for food. Ancient Greece is considered its homeland; traces of the cultivation of this culture dating back to the 4th century BC are found on its territory.

In the Middle Ages, peas were widely cultivated in Europe, it was very popular in Holland. The mention of the use of this legume in Russia dates back to the 10th century AD.

Peas: useful properties

Peas are now grown worldwide as an important feed and food crop.

Peas in their composition have many useful substances for humans:

• vitamins B, A, C, PP, H (biotin), E, carotene, choline;
• microelements - iron, copper, zinc, zirconium, nickel, vanadium, molybdenum and a good list of elements from the periodic table;
• macronutrients - potassium, calcium, phosphorus, magnesium, chlorine and others;
• proteins;
• carbs;
• fats;
• dietary fiber.

The chemical composition of peas determines the value of eating it.

Potassium, calcium, iron, zinc, magnesium, boron, copper - in terms of the content of these elements, peas rank first among green plants used for food.

Protein,contained in it is identical to meat protein. Peas perfectly replace meat products in the daily diet for diet food.

It contributes to:

• regulation of the digestive tract and intestines;
• improve brain activity and strengthen memory;
• increasing the endurance of the body during hard physical work;
• preserving the beauty of hair and youthfulness of the skin of the face and neck.

Cooking peas

Since ancient times, bean dishes in Russia have been one of the main foods, especially during Orthodox fasts.

For example, Tsar Alexei Mikhailovich, father of Peter the Great, loved to eat pies stuffed with peas and steamed peas with melted butter.

Currently, this vegetable crop is widely used in cooking. Soups, stews, side dishes, jelly are prepared from it. Peas are always present in vegetable stews, they are used as a filling for pies.

In many cuisines of the peoples of the world, pea flour and cereals are used. Porridge is cooked from it, pancakes are fried. Peas are used to make noodles and are added to various salads and snacks.

Desserts, sweet and savory snacks are made from legumes.

Peas are steamed, boiled, stewed, canned, dried and fried.

Roasted peas are a delicacy of many peoples of the world. In Turkey, Central Asia, and the Middle East, a special type of peas - chickpeas - is widely used; when fried, it is similar to popcorn.

In our climatic zone, the species familiar to us are grown: peeling, brain, sugar. So friedpeas are a wonderful dessert to enjoy as a snack.

How to fry peas?

Roasted peas is a fairly easy-to-cook dish that does not require special skills and expensive products. Even an inexperienced hostess can handle it.

Required for cooking:

• dry peas - two glasses (or any quantity if desired);
• sunflower oil - two tablespoons;
• edible s alt - to taste;
• butter - one to two tablespoons (to taste);
• boiled water.

Rinse the peas well, remove debris and damaged items. Pour the prepared beans into a container, pour in chilled boiled water and leave to soak for four to six hours.

It is convenient to soak peas overnight and cook in the morning. The water for soaking can be s alted.

After the peas swell (but do not soften into porridge!), drain the water, dry the beans on a paper towel.

Heat the frying pan, pour in a few tablespoons of sunflower oil, pour the prepared peas and fry it over moderate heat, stirring constantly, for about fifteen minutes. The dish can be s alted to taste.

After the peas have reduced in size, hardened a little and become edible, butter should be added to the pan.

Continue to fry the beans for ten minutes over low heat until lightly crispy. Then the fire must be turned off and given to the dishcool down.

Ready roasted peas crunch nicely. It can be eaten both hot and cold.

If the peas are too oily, dry them on a paper towel before serving.

That's it, very simple, they cook fried peas. The recipe with the photo above will help even an inexperienced hostess to prepare this delicacy. Be sure to try it!

Roasted Peas: No Soak Recipe

For those who are very impatient and do not want to wait for the beans to soften, a recipe without pre-soaking is offered.

Peas fried in a pan without soaking suggest using the following products:

• dried peas - two glasses;
• food s alt - to taste;
• ground black pepper - to taste;
• sunflower oil for greasing the pan

Rinse the peas thoroughly, remove debris and damaged peas, put in a saucepan, add water and put to simmer. It will be ready when it is soft (but not mushy!).

Remove beans from the pan, dry on a paper towel.

Great a heated frying pan lightly with sunflower oil (it is better to do without it if the coating of the frying pan allows).

Pour prepared peas into a pan and fry over moderate heat, stirring constantly. The process will take approximately fifteen minutes. When frying, you can add a little black pepper and s alt to the dish (to taste).

Roasted peas are good for this recipefor garnish (for fish or meat).

Some conclusions

Roasted peas - a simple but tasty and he althy dish. It can be varied as you wish.

There are many cooking options:

• fry in a dry frying pan or with oil;
• s alt and pepper to taste during frying;
• separately fry the peas and onions, then mix and fry together;
• soak or boil peas before frying;
• roast peas in melted beef tallow with greaves.

Every housewife, having her own secrets, will be able to cook fried beans. Use ready-made recipes, experiment yourself, treat your loved ones with delicious and he althy delicacies.

Bon appetit!