Cook green peas for 1.5-2 hours
How long does it take to cook green peas?
Green peas have many nutritional benefits. It contains fiber, calcium, iron, magnesium, folic acid, carotene and vitamin C. Young green peas can be eaten both raw and boiled - they will be equally tasty. If you decide to cook these legumes, check out the recommendations below.
Before choosing a variety of peas, you need to decide what you want to cook from it. Among them there are those that retain their shape during cooking and, conversely, are softer. Therefore, for mashed potatoes, pâté or garnish, it is best to choose brain green peas. These are large oval-shaped peas with a sweetish taste. For salads, smooth-grain varieties of green peas, the shape of which are round, are excellent.
If you decide to cook green peas out of season, then it is better to give preference to fresh frozen food rather than canned or brought fresh. If the freezing rules were followed, then practically all useful substances are preserved in it. When choosing fresh frozen green peas, pay attention to the packaging and condition of the peas. If the bag is damaged or inside it, in addition to the main product, there are pieces of ice - it is better not to buy it, as it was stored improperly.
If you have pea pods, you will first need to extract the peas from them. After that, they should be well washed in cool water.
Place the grains of green peas in pre-boiled water. They need to be added in small portions so that the water boiling process does not stop. Then cover the pan with a lid. Green peas are cooked over maximum heat for 5-20 minutes. Cooking time depends on its maturity and variety.
You do not need to defrost freshly frozen peas before cooking, as it retains a greater amount of vitamins and useful properties. The product is immersed in boiling water. It is recommended that when cooking green peas, add a little sugar, which will help preserve the bright natural color of the peas.
The shape of the boiled green peas should be maintained, while the product becomes soft and its skin becomes more tender. The finished legumes should be discarded in a colander. After the water drains from the green peas, it is salted and pepper to taste.
Dishes from green peas, these are salads, soups, side dishes or sauce, almost anything can be made from it. It is not necessary to blanch green peas of some varieties, and you can add them to salads, first and second courses can be fresh. Have you missed the moment and the peas have hardened? It doesn't matter - dip the peas in boiling water for a couple of minutes, then quickly dip them in cold water (you can even put ice in the water), and the peas will become tender. If the harvest of green peas is too large to eat them fresh, freeze them, you will be happy for the winter. Green pea dishes are very varied.
Ingredients:
¾ stack. chopped onion
1 ½ stack water,
2 stack of peas
2 tbsp butter,
1 tbsp flour,
½ stack. heavy cream
salt, pepper, nutmeg.
Preparation:
Put 1 tsp in water. salt, onion and boil. Add the peas and cook for 5 minutes. Drain and leave for about ¾ stack. for later use. Melt the butter, add flour and spices, and heat until golden brown, stirring so as not to burn. Add cream and water from cooking vegetables, stir and simmer until thickened. Add vegetables and bring to a boil.
Ingredients:
250 g peas
2 tbsp natural yogurt or sour cream,
1 chili pepper
1-2 cloves of garlic
2 tsp olive oil,
1 lemon
1 tbsp fresh mint.
Preparation:
Boil green peas, cool and grind in a blender. Squeeze the garlic through a press, chop the chili pepper. Combine all ingredients in a blender, add lemon juice and chopped mint.
Dishes from green peas are very simple to prepare, and soups from green peas are hearty and light at the same time. Ideal for those who are sensitive to their figure.
Ingredients:
6 large tomatoes,
1 onion
2 cloves of garlic
300 ml of vegetable broth,
400 g peas,
2 tbsp tomato paste
2 tbsp greenery,
salt pepper.
Preparation:
Place whole tomatoes, halved onion and garlic on a baking sheet and place in a hot oven for 30 minutes, until vegetables are tender and lightly crusty. Boil the peas, fold them onto a sieve. In a blender, grind half the peas along with the broth until smooth and rub through a sieve. Put all the ingredients in a saucepan, add salt and pepper, bring to a boil and serve with a sprinkle of herbs.
Ingredients:
1 stack green peas
300 g fresh cucumbers,
2 boiled eggs
100 g sour cream
2 tbsp dill greens,
1.3 l of water,
salt, pepper - to taste.
Preparation:
Boil the peas in water, pour into a pot, add the crushed eggs, cover and place in the oven with medium heat for 20 minutes. When serving, cut the cucumbers into slices into the soup, add herbs and sour cream.
Ingredients:
750 ml of broth,
100 g pasta
500 g green peas
100 g ham or smoked meat,
50 g butter
1 onion
3 tbsp grated cheese
salt, pepper - to taste.
Preparation:
Fry chopped onion and finely diced meat products in half the amount of oil. Pour in the broth, cover and simmer for 30 minutes. Add small pasta and cook until tender. Add the remaining butter, cheese, salt and pepper a couple of minutes until tender. Sprinkle with cheese and herbs when serving.
Ingredients:
1 leek,
500 g peas
1 tbsp butter,
2 ½ stack vegetable broth,
¼ stack. chopped mint
1 tsp lemon juice
sour cream, salt, black pepper.
Preparation:
Melt butter, add chopped leeks, salt, pepper and simmer, stirring occasionally, for 3 minutes. Add broth and bring to a boil. Then add the peas and bring to a boil again, reduce heat and cook until the peas are soft. Remove from heat, add mint and leave covered for 10 minutes. Use a blender to puree the soup and serve with lemon juice and herbs. Place 1 tablespoon in each plate. sour cream.
Ingredients:
1 kg of peas,
4 stacks water,
1 head of lettuce
¼ tsp ground white pepper
2 tbsp soft cream cheese
3 tbsp butter,
a pinch of lemon zest,
salt.
Preparation:
Melt the butter in a saucepan, add the sliced salad and heat for 5 minutes. Add the peas and simmer, stirring occasionally, for 15 minutes. Add water, reduce heat to medium and simmer for 25 minutes. Cool slightly and purée in a blender, then heat to a boil with salt and pepper. Serve with cream cheese.
Ingredients:
1 carrot,
1 parsley root
¼ celery root,
¼ a head of white cabbage or cauliflower,
200 g green peas
½ tbsp butter,
salt, herbs.
Preparation:
Cut vegetables and roots into thin strips, add salt and simmer over medium heat with butter. Then fill with broth and cook until tender. Boil the cabbage separately and put it on a sieve. Combine all the ingredients, let it simmer and serve, sprinkling with herbs.
Add green peas to side dishes and main courses and they will play in a new way!
Ingredients:
150-200 g bacon
1 onion
300 g of rice
2-3 tbsp white wine,
1 liter of vegetable or chicken broth,
250 g peas
1 tbsp sour cream, yogurt or crème fraiche,
1 tbsp grated cheese
butter for frying, salt.
Preparation:
Fry finely chopped bacon and chopped onions in butter. Add risotto rice, wine, stir and gradually pour in broth. Add the peas and cook over medium heat until the peas are soft. Season to taste, add yogurt and cheese. Stir, let stand for 3 minutes and serve.
Ingredients:
350 g peas,
3 shallots,
a bunch of lettuce,
50 g butter
2 tbsp water,
3-5 tbsp white wine,
a pinch of sugar, salt.
Preparation:
Melt butter in a skillet, add peas, chopped onion and chopped salad, stir and simmer a little. Pour in water and wine, sprinkle with sugar and salt, cover and simmer for 10-15 minutes.
Ingredients:
200 g peas
1 onion
1-2 cloves of garlic
1 young vegetable marrow
a handful of asparagus
1 bunch of spinach
150 ml cream
100 g grated cheese
boiled pasta,
vegetable oil for frying.
Preparation:
Fry the finely chopped onion with the garlic in vegetable oil for 2 minutes, add the peas, sliced zucchini, blanched asparagus and spinach. Simmer until soft, pour in the cream, bring to a boil and simmer for 3-4 minutes. Put the cheese and pour the whole mixture over the pasta, previously boiled in salted water.
Ingredients:
450 fresh mushrooms,
300 g peas
2-3 tbsp white wine,
3 tbsp cream fresh or natural yogurt,
1 tbsp greenery,
salt, pepper - to taste.
Preparation:
Fry the mushrooms with peas in butter for 3 minutes, add wine and crème fraîche (you can replace it with sour cream), season to taste and simmer over medium heat, covered. Sprinkle with chopped herbs when serving.
Ingredients:
300 g of meat
2-3 potatoes,
1 onion
1 carrot,
300 g peas
1 tbsp tomato paste.
Preparation:
Cut the meat into cubes and boil. Strain the broth. Chop the onion and fry in vegetable oil, add the meat, diced carrots and potatoes, peas, tomato paste. Stir, cover with broth, salt, pepper and cook over medium heat until tender.
(breakfast idea)
Ingredients:
200-300 g of boiled pasta,
200 g peas
200 g broccoli
grated cheese
5-7 eggs.
Preparation:
Fry vegetables and pasta in olive oil (you can use the rest from the evening), salt and pepper. Spread the eggs with a fork, you can add a little cream or sour cream, pour the mixture of pasta and vegetables and put in a hot oven. Sprinkle the cheese on the frit a few minutes before cooking.
Ingredients:
300 g of meat
1 onion
1 carrot,
1 bell pepper
7-8 potatoes,
400 g peas,
salt, pepper, saffron, herbs.
Preparation:
Place the diced meat in a saucepan, cover with water and cook. From the moment it boils, reduce heat and cook the meat for 20 minutes. In a frying pan, fry the onions, carrots and bell peppers, add to the meat. Meanwhile, dice the potatoes and add to the meat pan. When it's almost cooked through, add the peas, salt and pepper and cook for 5 minutes. Remove the pan from heat, add some saffron and wrap the pan with a towel, let it sweat. Sprinkle with herbs when serving.
Rice and pea garnish
Ingredients:
500 g peas
2 stacks rice,
1 tbsp butter,
4 stacks water,
salt, nutmeg - to taste.
Preparation:
Cook the peas until tender and fold over a sieve. Fry the rice in oil, stirring, pour boiling water, salt and cook until tender over low heat. Mix cooked rice with peas and season with nutmeg.
Ingredients:
1 kg of peas,
200 g ham
500 g onions
1 ½ stack water,
6-7 tbsp olive oil,
pepper, salt, dill - to taste.
Preparation:
Saute the onions in olive oil, add the peas and diced ham. Season with salt and pepper, add dill and pour in water. Bring to a boil, cover and reduce heat. Leave to simmer for about 50 minutes. Serve with bread or thick pita bread. Rice can be served as a side dish.
Green peas with rice in the microwave
Ingredients:
2 stacks long grain rice,
2 stacks peas,
2 sweet green peppers
2 cm ginger root,
4 tablespoons butter,
4 onions,
2 cm cinnamon sticks
4 ½ stack water,
salt.
Preparation:
Place the butter in a deep bowl and microwave for 30 seconds (maximum power). Chop the onion, grate the ginger root, finely chop the cinnamon and add everything to the butter. Set the timer for 3 minutes at maximum power - the onion should be transparent. Add rice, add water, salt and cook for 12 minutes at full power, until rice is cooked but not boiled. Let sit in the microwave for a couple of minutes, then divide the rice grains with a fork.
Ingredients:
400 g spaghetti
200 g ham
1 tbsp olive oil,
1 stack peas,
¾ stack. basilica,
¼ stack. grated parmesan cheese,
2 cloves of garlic
5 tbsp olive oil,
¼ stack. chopped walnuts,
salt, pepper - to taste.
Preparation:
Boil spaghetti in salted water, drain and rinse. Fry the diced ham in olive oil until brown. Boil the peas in salted water and place on a sieve. Use a blender to puree the peas, basil, grated cheese, pressed garlic, walnuts and olive oil. Season with salt and pepper. Toss with the sautéed ham. Serve the spaghetti with pea pesto and more grated cheese.
Ingredients:
1 cup carrots, cut into thin strips
400 g peas,
3 tbsp butter,
⅓ stack. brown sugar
1 tbsp lemon juice
salt, pepper - to taste.
Preparation:
In a saucepan, combine the butter, carrots, sugar and lemon juice over medium heat and bring to a boil. Reduce heat and simmer for 15-20 minutes. Add the peas and simmer, stirring occasionally, until the peas are tender. Season with salt and pepper.
Pea and tomato salad
Ingredients:
2 finger tomatoes,
½ stack. peas,
1 tbsp grated cheese
1 tbsp red wine vinegar,
1 tbsp olive oil,
1 ½ stack chopped salad
1 clove of garlic
1 tsp Sahara,
⅛ tsp salt,
⅛ tsp ground pepper.
Preparation:
Blanch the peas for 3 minutes in boiling water, then immerse them in ice water. Place on a sieve and pat dry. Cut the tomatoes into thin strips. In a jar with a tight-fitting lid, combine oil, vinegar, pressed garlic, sugar, salt, dried basil and shake well to get a homogeneous mixture. Combine tomatoes, peas and lettuce, pour over the resulting dressing and sprinkle with cheese.
Ingredients:
15 pieces of small young potatoes,
1 ½ stack peas,
100-150 g soft cream cheese with herbs,
¼ stack. milk,
salt pepper.
Preparation:
Boil potatoes in boiling water, drain and pat dry. Boil the peas in boiling water for 10-15 minutes and put them on a sieve. Mix cheese with milk, salt and heat over low heat until boiling. Combine potatoes and peas and top with sauce.
Enjoy preparing dishes from green peas and treat them to your family. Bon Appetit!
Larisa Shuftaykina
Housewives all over the country from year to year observe a number of the same culinary signs. So, a generous harvest of beets warns of frequent borscht and beetroot soup. The abundance of strawberries and cherries suggests that winter tea drinking will not only be sincere, but also delicious. And peas aging in the beds are a clear sign of regular vegetable stews, unusual mashed potatoes and all kinds of Olivier salad variations. Not otherwise! And since the season of green peas is in full swing, it is about him that will be discussed in this educational program. How to cook fresh peas for salad and in what form to store the product until winter, read on.
In order for boiled green peas to be as similar as possible to the usual pickled product in a branded jar, it is necessary to correctly select the legumes and follow all the rules of preparation.
- 1 Young sweet peas should not be picked ahead of time, they do not have the required structure, which means they can remain crispy and watery even after boiling.
- 2 Too old yellowed peas tend to boil quickly, therefore it is recommended to observe the time regime during heat treatment.
- 3 Depending on the culinary preferences and the further use of the product, you can add spices and spices to the marinade, or you can completely abandon them. But at the same time, salt and sugar must be used.
- 4 It is worth carefully sorting the peeled peas, as a few sluggish or spoiled specimens will easily spoil the entire workpiece.
- 5 Boiled food should not be frozen. For harvesting for the winter, it is better to put raw legumes in the freezer and boil them as needed, without first defrosting them.
Essential ingredients for proper cooking of green peas for salad
- overripe peas - 0.5 kg;
- drinking water - 1 l;
- table salt - 30 g;
- spicy herbs (parsley, basil, etc.) - 1 bunch;
- vinegar - 15 ml;
- soda - 1 pinch.
Step-by-step instructions on how to cook fresh peas for salad, stews and other dishes
- 1 Wash green peas thoroughly in several waters, husk all peas, discard shriveled and unripe specimens.
- 2 Boil drinking water in an enamel saucepan. Add table salt, a little baking soda and the right amount of vinegar (you can use vinegar essence).
- 3 When the salt and soda crystals are completely dissolved, dip the herbs into the saucepan. Grinding greens is not worth it, otherwise small pieces of leaves will mix with peas.
- 4 After 1-2 minutes, remove the herbs from the bowl and dip the peas in the boiling marinade. Cook the legumes for 7-10 minutes, depending on the variety and degree of ripeness of the product.
- 5 Catch completely cooked peas with a slotted spoon or discard in a colander. Rinse the peas several times with clean drinking water and cool in a wide flat plate before adding the ingredient to a more complex dish.
- 6 Knowing how to cook fresh peas for salad can help you add this healthy and nutritious ingredient to many other treats. For example, soups and sauces, stews and side dishes, pies and ravioli, casseroles, etc.
As you know, peas are consumed in any form: young fresh peas are tasty, boiled peas are suitable for preparing a side dish, canned peas for salads, while dried peas are the basis for preparing delicious thick and second courses.
This culture has fans all over the world: pea pudding is prepared in Great Britain, in North America, split pea soup is traditional, and delicate pea leaves and stems are fried in China. In Russia, they are especially fond of thick appetizing pea soup with smoked meats.
How to cook peas properly so that it retains the maximum amount of nutrients, turns out to be tender and tasty, and the pea dish has the desired consistency and appetizing appearance? To do this, you need to know some of the secrets of its preparation.
Boiled peas are suitable not only for a side dish, but also for making mashed potatoes, pâté, soups, and also for salads. It is convenient to cook fresh frozen peas, in which, unlike canned peas, almost all vitamins and other valuable nutrients are preserved. For cooking freshly frozen peas, you should choose a package where there is no ice and sticky grains. If the peas are fresh, then you should give preference to the pods of bright green color with soft but dense grains. The pods are washed before cooking, then the grains are separated from them. In a large amount of boiling water in a saucepan, peas are placed in small portions and cooked over high heat. Fresh frozen peas are not pre-thawed to preserve vitamins. In order not to spoil the bright color of the grains, you can add a little sugar to the water, and put a little fresh mint for a piquant aroma and taste. Peas are cooked for 5-20 minutes, depending on the variety and degree of ripeness. The kernels should be whole but soft. Throw the finished peas in a colander, let the water drain, season with salt and pepper. Boiled green peas go well with sweetish-tasting vegetables: carrots, beets, onions. If you do not need to use all the boiled peas at once, dip the grains in ice water, and then place them in the refrigerator. Then you can warm it up in a mixture of water (2 parts) and butter (1 part).
How to cook dried peas correctly
Dried peas, unlike fresh ones, require soaking, cook for a long time and are suitable for making soups, porridge, pea cutlets and even pea jelly. Pre-dried peas should be sorted out and washed well with water. Then put in a saucepan and cover with cold water so that its level exceeds the level of the peas by about a couple of centimeters. On average, peas should be soaked for 5-6 hours on the bottom shelf of the refrigerator. Prolonged soaking can cause it to sour. This procedure is necessary for the swelling of dried grains and shortening the cooking time, and in addition, swollen peas do not cause violent gas formation. By the way, the period of soaking can be shortened by periodically changing the water and rinsing the peas. Before cooking, the soaking water must be drained, pour cold fresh water at the rate of 1 part peas and 2 parts water and cook over low heat after boiling. Peas are cooked for 1-1.5 hours, depending on the variety and degree of swelling. If the water boils away and the peas are raw, you can add boiling water, but not cold water, which will make the peas harder. When the peas are soft, they are ready, now they can be salted. For cooking, the peas should be mash hot so that there are no lumps. Take a note: the taste of peas is greatly enhanced by carrots and onions, which can be used to boil peas, especially for mashed potatoes. The taste of soup or mashed potatoes and smoked meats will be emphasized, as well as sausages, which are also best cooked with peas. From spices, peppercorns, red peppers, celery, paprika, coriander, ginger, cumin are suitable.Sometimes when asked how to cook peas, you can hear the opinion that ordinary soda should be put in water for quick cooking. Adding baking soda to the tip of a knife will really speed up the cooking process, but it will degrade the taste of the dish, so this method is worth resorting to as a last resort.
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