Berlin spoonbill peas

with pork knuckle

For 4 servings

400 g dried yellow peas

750 g of cured pork knuckle

1 bay leaf

1 carrot

½ celery bulb

2 onions

1 leek

400 g potatoes

2 tbsp freshly chopped parsley

marjoram

salt

pepper

Preparation time: approx. 20 minutes
plus soaking time: approx. 12 hours
plus cooking time: approx. 1 hour, 30 minutes

Per serving approx. 735 kcal / 3077 kJ 66 g E, 22 g F, 63 g KH

1  Soak the peas in plenty of cold water overnight. Put the peas in a saucepan with the soaking water, wash the knuckle of pork and add to the peas with the bay leaf. Season with a little salt and pepper. Bring everything to the boil and simmer for about 1 hour 30 minutes. Remove the knuckle of pork and loosen the meat from the bone.

2  Peel and dice the carrot, celery and onions. Clean and wash the leek and cut into thin rings. Peel the potatoes and also finely dice them. Add everything to the peas and simmer for another 15 to 20 minutes.

3  Finally, add the diced meat to the peas again and season everything with salt, pepper and marjoram. Serve garnished with parsley.