Stewed sweet peas with eggs and chourico with fresh coriander
Ragout and stew
In spring, when markets are filled with fresh peas in their pods, I love bringing back home unshelled peas and opening the pods, collecting the peas and cooking straight away. I think it must be the vibrant green from the peas or the mystery of opening pod by pod and collecting the little emerald spheres that make them so appetizing. This recipe can be made year around because you can cook it with frozen peas and canned tomatoes. This recipe can also be done with fresh fava beans - it's also very good. <br /> <br />
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