Although I will be making corned beef and cabbage tomorrow, (Pioneer Woman’s recipe. I’m so excited. I usually make it boiled and it’s a big fail. I never cook it long enough and it’s chewy and interesting…So I came across her recipe and it looked excitingly different compared to my sad, boiled down square of chewy meat.) Where was I? That’s right – although I will be making corned beef and cabbage tomorrow, I remember my vegetarian days and though my husbands impromptu recipe would help a vegetarian out on St. Patty’s day. It’s festive, being green and all and can be served with potatoes and roasted or sauteed cabbage. Or if you are in a hurry, on a bed of rice. My husband made this, in what seemed to be a flash and it was so good and I’ve never quite had anything like this before. Enjoy and Happy St. Patrick’s Day!
- 1 pound dried split green peas
- 2 cubes vegetable bouillon
- about 4-6 cups water
- generous tablespoon curry powder
- 3-4 allspice berries
- 1/2 teaspoon anise seed
- 1/2 teaspoon fresh ground black pepper
Combine everything in a heavy bottomed pot, bring to a boil on high heat. You want to cover the peas by about an inch of water. Once it comes to a boil, allow to simmer for about half an hour or more. Stir occasionally. Add more water as needed and the peas dry out. And if you want more of a soup, add more water. Once the peas are tender, bring out that immersion blend and blend your little heart away. (The cooking time varies as it depends on the freshness of the dried peas. I’ve had peas done pretty quickly and I’ve had a batch that took a looong time to get soft.) Serves about 4.
*non-vegetarians can use chicken bouillon cubes