There is always something magical in a pot bubbling on the stove. Papuda, nourishing representative of the beans family but lighter, with a taste between beans and chickpeas. Gluten-free. Soo Tasty with Soo Foodies!

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Ingredients

Adjust Servings:
500 g Papuda
2 liters hot Water
100 g Onions
100 g Carrots
1 clove Garlic
Salt
Black pepper
1 tsp Savory
1 tsp Red pepper
4 tbs Sunflower oil
Dressing
10 tbs Vinegar
4 cloves Garlic
100 g Parsley

Papuda

Soup or main dish

Features:
  • Vegan
  • Vegetarian

Black-eyed peas hot culinary adventure

  • 60 min
  • Serves 4
  • Medium

Ingredients

  • Dressing

About

There is always something magical in a pot bubbling on the stove. Papuda, nourishing representative of the beans family but lighter, with a taste between beans and chickpeas. Gluten-free. Soo Tasty with Soo Foodies!

  • It can replace beans in a variety of recipes for example
  • You can spare soaking but then change the first boiling water
  • To add a bit of spice, you may use hot red pepper as well
  • Miss garlic if you don’t like it, add spearmint as an option
  • If you are in a hurry, season with vinegar only

 

Steps

1
Done

Soak the papuda for at least 12 hours. Rinse well and drain before cooking. Chop the onions, carrots, garlic and parsley.

2
Done

Take deep saucepan and put the papuda in. Pour hot water. Add the onions, carrots and about 1 chopped garlic clove. Bring to boil and then reduce temperature to let it simmer. From time to time remove the foam from the top surface. Finally, add sunflower oil and flavor with salt, black pepper, savory and red pepper. Leave 5 more minutes on the stove.

3
Done

Mix vinegar with 4 chopped cloves of garlic. Add the parsley and stir well. Serve a portion of papuda with 2-3 table spoons of the dressing.

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