Wasabi Peas Recipe
Roasted Peas
3 cups dried, whole peas
1 1/2 cup mirepoix (diced celery, carrots and white onion)
3 tbsp olive oil
spices to taste
Soak your beans overnight, rinse, drain and cook in fresh water with the onion and celery until tender (times vary depending on the bean used). When they are finished cooking, you should have approximately 6 cups of beans.
Coat a cookie sheet with the olive oil, add the cooked beans and toss them in the oil until they are well-coated.
Slow-roast in a 200 degree (F) oven for 4-8 hours, stirring every 1/2 hour or so. Remove from the oven and toss with the salt and spices.
For the wasabi coating, mix:
4 teaspoons wasabi powder
2 tablespoons tahini (sesame paste)
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
Coat hot roasted peas in the paste and return to oven for 10 minutes, or until the aroma becomes very powerful.
You may need to double or tripple the seasoning recipe (i use it for another purpose), or simply experiment using the proportions.  |