Dried peas, a small but nutritionally mighty member of the legume family and perfect to have on hand for whenever fresh peas are not available.
Dried peas are an excellent source of molybdenum. They are also a very good source of soluble fibre and a good source of manganese, copper, protein, folate, vitamin B1, phosphorus, vitamin B5, and potassium.
Before preparing dried peas, inspect and remove any debris or dirt. Soak the peas in cold water for at least eight hours before cooking, drain and rinse. To cook the peas, place them in a saucepan using three times the volume of fresh water as the volume of peas. Bring to a boil and then reduce to a simmer and cover. Whole peas generally take about an hour to become tender. Foam may form during the first 15 minutes of cooking, which can simply be skimmed off.
Purée cooked peas with your favorite herbs and spices and serve as a side dish. Add whole peas to vegetable soups and stews. Also wonderful as an alternative for split peas in Split pea soup, the whole peas take longer to break down but make the soup even more hearty and satisfying.