Composition / ingredients
Cooking method
Wash the peas under running water a couple of times to wash off the dust. The washed peas are filled with cold water and left for 2-3 hours.
Turn on the slow cooker for the Baking program, pour in vegetable oil. Meanwhile, peel the onion and chop it into cubes. Spread the chopped onion in the heated oil and fry for literally 4-5 minutes, then add the prepared peas, salt, pour in water.
Cooking time can be set manually - it's about 2 hours, but you can also independently monitor the readiness and determine the appropriate degree of cooked peas (I love porridge, and someone prefers undigested peas).
10 minutes before the end of cooking, we spread the ribs cut into portions.
Serve the pea porridge on the table, sprinkled with dry spices to taste.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Pork ribs - 321 kcal/100g
