Recipe: Simmered Blonde Peas from Planèze

Name: Mijotée de Pois blonds de la Planèze
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 portions
Ingredients: 500 g de pois blonds secs trempés a l'eau froide 24 heures l'eau renouvelée 3 fois2 feuilles de laurier 1 branche de thym et autres herbes a votre choix4 ailerons de poulet100 g de jambon de pays fumé taillé en petits carrés6 échalotes épluchées16 tranches d'andouille artisanale de taille moyenneun peu de graisse de canardsel et poivre du moulin et 10 grains de poivre

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 30 min

Cook 120 min

Total 2h30

Servings 6 serv.

The recognized quality of our cuisine also comes in large part from the great variety of products that are found in our soil

Ingredients for 6 servings

500 g dried blonde peas soaked in cold water for 24 hours with water changed 3 times
2 bay leaves 1 sprig of thyme and other herbs of your choice
4 chicken wings
100 g smoked country ham cut into small squares
6 peeled shallots
16 slices of artisanal sausage of medium size
a little duck fat
salt and freshly ground pepper and 10 peppercorns

Step-by-step directions

1- Start cooking your peas.
a) Drain them and put them back in your pot, cover with cold water, bring to a boil for 5 minutes (blanch) then drain them again so you won't have digestive troubles anymore.
b) In a fairly large casserole, pour your blonde peas, cover with water then in a tea infuser place thyme, bay leaf, peppercorns and all the herbs you like, add to the cooking with the chicken wings and shallots.
c) Cook for approximately 2 hours, very gently, skimming from time to time.

2- 15 minutes before the end of cooking, salt (lightly) your blonde peas.

3- In a pan put a little duck fat then brown your sausage slices on each side and place them on absorbent paper.

4- Put your pan back on the heat without cleaning it and quickly sauté your ham lardons then set aside to the side of the heat.

5- Test your blonde peas then carefully remove your shallots, your tea infuser and your chicken wings, place them on your work surface, the bones will come off effortlessly, then cut your chicken meat into small dice and mix it with your small lardons
Plating the dish:
In your hot blonde peas pour your mixture of chicken dice and ham
then place them in a shallow long dish, the 6 shallots in the center and the browned sausage slices around.
These blonde peas although smaller have the same appearance as chickpeas so don't hesitate to transform this recipe this way.

Soupes aux lardons Fume et marine