Preparation:
Shell and wash the peas, set aside to drain. Cut the meat into 1 1/2 -2" cubes; wash and drain. Sprinkle with salt and pepper. Peel and chop the onions. Put the butter into a pot to brown, add the onions and the meat, and brown as well. Peel the tomatoes and pass through a strainer, then add the tomato pulp and juice to the pot with 2 cups of water; cook for about 45 minutes. Add the peas, parsley, salt, pepper and another 1/2 to 1 cup of water. Cover the pot and simmer until the peas are tender (about 30-45 minutes). |
