Wasabi Green Peas

Ingredients

Contains: sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 cups dried whole peas
• 1 1/2 cups Mirepoix (diced celery, carrots and onion)
• 3 tablespoons olive oil
• salt to taste
• 1/4 teaspoon onion salt, or to taste
• 1/2 teaspoon garlic powder, or to taste
• 1/4 cup wasabi powder
• 2 tablespoons tahini (sesame-seed paste)
• 2 tablespoons rice vinegar
• 1 teaspoon Dijon mustard

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the dried whole peas, cover them with water by a few inches, and soak them at room temperature for 8 hours or overnight. Drain well.

2. Heat the olive oil in a large heavy pot over medium heat. Add the mirepoix and cook, stirring, for about 8 minutes until softened.

3. Add the drained peas, a splash of water to cover by 2 inches, the onion salt, and the garlic powder. Bring to a boil.

4. Reduce the heat to low, cover partly, and simmer for about 5 1/2 hours, stirring every 30 minutes and adding water as needed, until the peas are very tender and starting to break down.

5. Drain the peas, reserving about a cup of the cooking liquid. Mash the peas coarsely with a potato masher, adding reserved liquid a little at a time until spreadable.

6. In a small bowl, mix the wasabi powder with a splash of water to form a smooth paste. Stir in the tahini, rice vinegar, and Dijon mustard until blended.

7. Stir the wasabi mixture into the warm peas. Season with salt to taste and adjust the onion salt or garlic powder if you like. Serve warm.