wasabi green peas

Ingredients

• Servings: 6
• 3 cups dried whole peas
• 1 1/2 cups mirepoix (diced celery, carrots and onion)
• 3 tablespoons olive oil
• salt to taste
• 1/4 teaspoon onion salt, or to taste
• 1/2 teaspoon garlic powder, or to taste
• 1/4 cup wasabi powder
• 2 tablespoons tahini (sesame-seed paste)
• 2 tablespoons rice vinegar
• 1 teaspoon dijon mustard

Recipe

Cook Time: 6 hrs

Ready Time: 6 hrs


• soak the dried peas overnight, then rinse and drain. place peas in a large pot with enough water to cover by a couple of inches. add the mirepoix, and bring to a boil. cook until tender, about 1 hour.
• preheat the oven to 200 degrees f (95 degrees c). coat a large cookie sheet with olive oil. it helps to use a cookie sheet with sides to keep them from rolling off.
• drain the peas, and transfer to the cookie sheet. roll them around in the oil by tilting the pan, or stir with your hand. bake for 4 to 8 hours in the preheated oven, stirring every 30 minutes or so, until peas are dry. remove from oven, and season with salt, onion salt, and garlic powder.
• while the peas are roasting, mix together the wasabi powder, tahini, rice vinegar, and dijon mustard in a large bowl. when the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture. pour them back the cookie sheet in a single layer, and return to the oven.
• bake for another 10 minutes in the preheated oven, or until the aroma becomes very strong, and the coating is dry.