pea stew

Pea stew warming winter dish

Pea stew, traditional Belgian winter dish


  • 1 cup of spit peas, soaked overnight, water discarded
  • 2 cups of water
  • ½ cup of carrots cut into chunks
  • ½ cup of onions cut into 4
  • ( you can also add some celery or root celery, or take other vegetables such as daikon, burdock, beets….)


  • Some laurel leaves/ 5 cm of kombu/ salt or white miso/ 2 garlic cloves/ some cumin / some dried ginger
  • 1/8 cup of parsley or spring onions to garnish

How to cook:

  • Put all (except the garnish) in a pot and cook until the beans are soft (about 30-45 minutes).
  • Add garnish and serve.


With the leftover stew you can make a lovely soup!

Pea stew soup


  • 1 cup of leftover pea stew
  • 1 cup of dashi (bullion of seaweed) or water
  • GARNISH: fried bread crumbs or fried fu or fried vegieswith shoyu and of course some fresh greens

How to cook:

  • Add all ingredients and heat up
  • Add garnishes when serving



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