Pea Porridge with Stew

The taste of this dish is probably familiar to almost everyone who has ever gone hiking and spent the night in the open air. I propose to recall a simple recipe for pea porridge with stewed meat - a hearty and tasty dish!

Ingredients

• Stew - 1 Piece
• Peas - 500 Grams
• Butter - 2 Tbsp. spoons
• Onions - 2-3 pieces
• Carrots - 1-2 Pieces
• Bay leaf - 1-2 pieces
• Salt - To taste
• Pepper - To taste

Directions

1. You can cook this dish much faster by pre-soaking the peas for 4-8 hours in cold water. And with regard to stew - the choice of canned food should always be approached with the greatest care, and meat in particular. Pay attention to the data that the manufacturer indicates on the can, the composition of the product, the price (a cheap stew most likely contains very little meat), the shelf life. A good stew does not lie on the road - it still needs to be found!
2. Rinse the peas, fill them with clean cold water, throw in the bay leaf and set to cook.
3. Peel the onions and carrots. Cut the onion into cubes or half rings, as you like, grate the carrots.
4. Open the stew and remove the fat from it. Put it in a frying pan and melt it.
5. As soon as the fat crumbles, put onions and carrots in it and fry.
6. Add the stew from a jar to the fried vegetables and cook over medium heat for 5 minutes - until the liquid is completely boiled away.
7. Throw butter into the boiled peas and mix well. you can knead it, but I don’t do it - the peas boil well anyway, but when mashed it’s mashed potatoes, not porridge.
8. Put the contents of the pan into a saucepan with pea porridge, mix. Pepper, add salt if necessary and eat.