#260
Today I get to present another video with my dear friend Uwe Bender, the Devil himself! A wonderful pea stew cooked in a Dutch oven, following Master Sir Buana's recipe.
It warmed us up wonderfully in the chilly weather at Camp & Grill 2017.
Thanks, Uwe!
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Recipe for approximately 8-10 servings:
Ingredients:
500g dried split green peas
300g diced bacon
500g smoked pork neck (Kassler)
Bockwurst (Bockwurst sausage of your choice)
120g celery
120g carrots
180g leeks
200g potatoes
100g onions
3 tbsp sunflower oil
2 bay leaves
1 tsp mustard
2 tsp marjoram
2 tsp bouillon powder
1 tsp dried lovage
Freshly ground pepper and a little ground nutmeg
Preparation:
Soak the peas overnight in cold water.
Do not discard the soaking water.
In a 9-foot Dutch oven or larger, sauté the diced bacon in sunflower oil. Add the chopped onions and cook until translucent. Now add the diced smoked pork loin, along with the diced carrots and celery, and the finely sliced leek. Add the diced potatoes and the soaked peas. Next, add the spices, mustard, and bouillon powder. Pour in the soaking water and simmer for about 2.5 hours.
It may take longer. It's best to check the peas for doneness.
Optionally, add some frankfurters to the finished stew and heat through. Slice the frankfurters before serving.
Enjoy!
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