House Capuchin 3

Modified recipe – (tested 12/19)

Ingredients

• 1/2 cup dried field peas 
• 1 TBSP dried or fresh thyme 
• 2 cup leeks and scallions chopped and mixed 
• 1 cup chopped onion
• 1 quarts stock
• Salt

Method

1. Soak peas in water overnight
2. Chop thyme and leek coarsely.
3. Fill a bag or cloth with the peas mixed with herbs and close or sew the bag shut.
4. Put broth in a pot sized that it’s 2/3 full. Bring to a boil.
5. Add the bag. 
6. Once it boils, start turning the heat down a bit at a time until it is just simmering and let it cook until the peas are getting soft, about two hours.
7. Open and serve. 
8. Sprinkle with salt. 

Original Recipe – Hedeby, Peas in a Bag from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.

Ingredients

• 6dl dried yellow or grey peas
• 1 tbsp dried or ½ dl fresh thyme
• 250 wil leek or scallions
• 3L stock, minimum

Method

1. Soak peas in water overnight
2. Chop thyme and leek coarsely.
3. Fill a bag or cloth with the peas mixed with herbs and close or sew the bag shut.
4. Make a good stock off whatever meat you have left over or plan to boil anyway.
5. Add the bag and let it cook until the peas are getting soft, about two hours.
6. Open and serve, preferably with the meat used for stock.

Notes

• Both yellow and grey peas are available online, “dried whole pea grey”.
• Scallions are going to be easier to come by.

Modified recipe – (not yet tested as of 11/24/21

• 1/2 cup dried yellow and field peas 
• 1 TBSP dried or fresh thyme 
• 1 1/2 cup leeks and scallions chopped and mixed 
• 1/2 cup chopped onion
• 2 quarts stock
• Salt

Method

1. Soak peas in water overnight
2. Chop thyme and leek coarsely.
3. Fill a bag or cloth with the peas mixed with herbs and close or sew the bag shut.
4. Put broth in a pot sized that it’s 2/3 full. Bring to a boil
5. Add the bag. 
6. Once it boils, start turning the heat down a bit at a time until it is just simmering and let it cook until the peas are getting soft, about two hours.
7. Open and serve. 
8. Sprinkle with salt. 

Our first test version 11/21/21 – We had to do a little modification because while we ordered both yellow and field peas, only the yellow ones showed up, the field pea envelope was empty. We called the company and they send a replacement out, right away, but they showed up a day late! We also had trouble finding enough scallions, so there was some leek involved in this, as well, and since we were chopping all on the same board, probably some carrot/radish/dandelion/turnip greens ended up in the mix! This is the recipe we used, but we’re going to modify it for the next time. 

• 1 cup dried yellow peas (too much, going to 1/2 the next time)
• 1 tsp dried fresh thyme (misread the 1 TBSP. oops….. )
• 1 cup leek and scallion mix (about 1/2 of what was needed, going to add more onion, next time)
• 2 quarts stock

Method

1. Soak peas in water overnight
2. Chop thyme and leek coarsely.
3. Fill a bag or cloth with the peas mixed with herbs and close or sew the bag shut.
4. Put broth in a pot sized that it’s 2/3 full. Bring to a boil
5. Add the bag. 
6. Once it boils, start turning the heat down a bit at a time until it is just simmering and let it cook until the peas are getting soft, about two hours.
7. Open and serve. 

Comments – Too many peas, not enough veg, and not flavorful enough. Good texture and tasty, just….not enough. We also found that a little salt or a pat of butter improved these, immensely. Thinking about trying them sprinkled with hard cheese or mustard, as well. 

Page created and published 9/17/21 (C)M. Bartlett (Some parts otherwise copyright)
Last updated 12/26/21