Appears in Cook's Country December/January 2006
Most cooks boil peas until tender in salted water. But this method doesn't add much flavor to the peas. We wanted to cook and flavor the peas at the same time.
WHY THIS RECIPE WORKS
When developing a Curried Peas recipe, we wanted to find a method for cooking and flavoring the peas at the same time. We found that simply simmering the peas in a flavorful sauce allowed them to quickly absorb the sauce’s flavor. To intens...