Beans and peas are an acquired taste to me… and it’s kind of weird because now that I am vegetarian I’ve had to learn to eat these to integrate some variety into my diet. I would eat some petit pois as part of a paella or an arroz con pollo in my former non-vegetarian life, but I would never eat peas or beans over rice, for example, something that is sooooooo Latin.
One of the best surprises is sweet peas. I really like them now. They are super sweet and delicious. So the other day I was looking to repurpose a Mexican Salsa I had made which tasted me too much like a sofrito. And I found that stewing some sweet peas in it was a great way to reuse the salsa and gave the peas the right amount of sauce to moisten the brown rice. Add some sweet baked plantains (plátanos maduros) and you’re all set.
1/2 cup Mexican Salsa – try this recipe, because I am not sure how this would turn out if you use Salsa from a jar 3/4 cup frozen sweet peas 1 tbs olive oil Kosher salt, to re-season if necessary
- In a medium saucepan, heat olive oil over medium heat and add the salsa. Cook until you start seeing the tomatoes and onions start of get soft and translucent.
- Add the frozen peas. No need to thaw them at all. The heat from the pan will do it for you.
- Cook for about 10 minutes until the peas get a really pretty bright green color and the sauce looks cooked.
Serve over rice or use as a filling for a pastelón or lasagna… I also have added some toasted almonds for the added protein and it tasted awesome. Trust me…