Composition / ingredients
Cooking method
We wash the peas a couple of times to get rid of debris and impurities. Fill with cold water for 5 hours.
The meat is also mine, cut into medium-sized pieces.
Pour olive oil into the bowl of the slow cooker, select the "Frying" program. In the preheated oil, spread the pieces of meat, fry until browned on all sides.
Peel the onion and carrot, cut into strips, and send it to the meat. Add herbs, salt, stir, simmer for 2 minutes.
Add the prepared peas and pour in water (so that it is about 2 cm above the level of the peas). We change the program "Frying" to "Stewing", set the time - 1.5 hours. If after the specified time the porridge does not match the taste (the degree of dilution of the peas for an amateur), you can continue to simmer for another half hour.
Ready porridge is served on the table, bon appetit!
Calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried green peas, unboiled whole - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Italian herbs blend - 259 kcal/100g
