Guisantes Leridana

Peas à La Léridan


The shelled peas are put in a saucepan with a little lard, a few chives, a little garlic, chopped parsley, a sprinkling of flour, purée of tomato, salt and pepper. Simmer very gently, with a close-fitting lid, till quite tender. Ten minutes before serving add pieces of pork, sauté in butter, and slices of fried Catalonian sausages (or Chipolata).