“Peace Porridge”

Pease porridge is a savory pudding or stew that usually involves some sort of boiled beans. We’ve added a bit of veal and other goodies to bring you a very comforting bowl of yummy.

INGREDIENTS

5 Tbsp all-purpose flour

2 tsp salt, divided, plus extra to taste

2 tsp white pepper, divided, plus extra to taste

1 tsp ground coriander

1 tsp allspice

1½ lb veal stew meat

4 Tbsp unsalted butter, divided

1 leek, trimmed, cleaned, and sliced

3 cloves garlic, minced

2 large carrots, peeled and sliced

2 parsnips, peeled and diced

1 turnip, peeled and diced

1 quart beef stock

2 cans (15 oz each) cannellini beans; reserve 1 Tbsp bean liquid; drain and rinse beans

3 pieces whole thyme

Pease porridge hot, pease porridge cold, Pease porridge in the pot, nine days old; Some like it hot, some like it cold, Some like it in the pot, nine days old.

DIRECTIONS

In a large plastic bag, combine flour, 1 tsp salt, 1 tsp white pepper, coriander, and allspice. Add the veal to the bag and coat all pieces with the flour mixture. Remove the flour-coated veal, set aside, and keep the bag of flour for later use.

Heat 2 Tbsp butter in a Dutch oven on medium heat. Add the leeks and garlic, cook for 5 minutes, and then add the carrots, parsnips, and turnips. Sprinkle the remaining 1 tsp each of salt and pepper over the vegetables and cook until tender.

Add the veal to the cooked vegetables, stir, and cook for 5 minutes.

In a small bowl, melt the remaining 2 Tbsp butter and add the flour mixture from the plastic bag. Stir and add to the veal and vegetables. Cook for 3 minutes, while stirring to prevent burning.

Pour 1 cup beef stock into the Dutch oven; stir to prevent the flour from becoming lumpy. Add the remaining stock to the pan.

Raise the heat to medium-high, and cook until the liquid begins to boil. Add the beans, the reserved bean liquid, and thyme. Stir, and drop the heat to low.

Simmer for 1½ hours. Salt and pepper to taste.