Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Whole dried peas, soaked 1/2 ts Dried marjoram
2 1/2 c Unsalted chicken stock 1/8 ts Dried tarragon
4 Whole cloves Salt and pepper to taste
4 lg Shallots 3 tb Soft butter
1 sm Whole dried red chile Freshly grated nutmeg

Drain the soaked peas and put them into a 3-qt. non-stick saucepan.
Add the chicken stock. Stick a clove into each shallot and add to
saucepan along with the hot chile pod. Bring to a boil, lower heat,
cover and simmer for 50-60 minutes until the peas are very soft. Turn
off heat, remove and discard hot chile and cloves, returning shallots
to pan. Beat vigorously with a wooden spoon to incorporate the
shallots, then stir in the marjoram, tarragon, salt, pepper and
butter. Turn heat on again and simmer 5-10 minutes more, stirring
occasionally. The mixture should be very thick and all the liquid
should be absorbed. Taste and correct seasoning, then grate a little
nutmeg on the surface. Serve as a side dish with any meat, fish, or
poultry dish.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 412
Submitted By DIANE LAZARUS On 10-17-95

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