Peas are my new obsession. Just peas. Even found a website devoted entirely to them and if I had a UK postcode they’d ‘be delighted to send me one of their great booklets’ but alas, no [anyone out there want to get me one?!].
RJ has been away for work a bit lately and in rotation with my usual ‘dinner for one’ I’ve been having these Creamy Garlic Peas. Generally straight out of the pot. With a large spoon. While sitting on the lounge. Very posh.
The day after eating this I was told that I smelled like garlic, oops. You could roast the garlic in the oven first [which would be really good] or cook it for longer over really low heat to make it sweet and non-garlic-y but I didn’t have the patience and besides, I really like garlic. Blame the olive oil flowing through my veins…
The title is a bit misleading as there is no cream of any kind in this. There are however Cannellini Beans which when mushed down make for a silky, creamy consistency while adding only good things. The Feta adds just the right amount of tang but if you want to keep it vegan or dairy free, just add an extra pinch of sea salt and maybe a squeeze of lemon juice. In any case, this hit the creamy and salty and nutritious buttons all at once. I had it as a meal on it’s own but it makes for a great side and would also be really good as a topper for some crusty bread…
Creamy Garlic Peas
2 cups frozen Peas
1 can Cannellini Beans – rinsed
2-4 cloves Garlic – grated or finely chopped
1/4 cup Stock*
Olive Oil, Sea Salt, Cracked Black Pepper
Crumbled Feta to serve
Full Method – Under 100 words:
Saute garlic and a pinch of salt in a splash of olive oil for 3-5 minutes until translucent, being careful not to brown it. Stir through beans, stock and some black pepper and simmer for a minute. Mash beans with a fork until you’re happy with the consistency – you can make them really smooth or keep them a bit chunky. Stir in peas and simmer for another couple of minutes until heated through and just thickened. You can lightly mash the peas too if you would like.
Sprinkle with feta and drizzle with olive oil. Serves 4 as a side.
- I don’t usually have a small quantity of stock around but I do have a jar of really good organic vegetable stock powder that works perfectly.
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