Preparation / Directions:
Saute onions and carrots in a splash of balsamic vinegar. Add about 1/4 cup water and 4 or so spoonfuls of vegetable stock {or 2 or 3 cubes I suppose}.
Turn off heat.
When peas are finished soaking, rinse well, add fresh water to bowl until the peas are covered. Place in pot with sauted onions and carrots. Bring to a rolling boil, add a few drops of liquid smoke, reduce to medium heat and let cook away for an hour or more. Add frozen peas.
When cooked through I used a potato masher and finished mushing up the peas.
Note: Goes great with fresh homemade bread!
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