Berlin spoon peas

Ingredients for 4 servings:

• 375 g peas, dried
• 1 liter of water
• 375 g salted or smoked meat
• 500 g potatoes
• 1 bunch of soup vegetables
• 2 small onions
• 2 tbsp butter
• Salt
• marjoram

Instructions

Working time approx. 35 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 16 hours 50 minutes

from the Roman pot

Soak the peas in water overnight. The next day, add the peas and the soaking water to the soaked earthenware pot and place the meat on top. Peel, wash, and dice the potatoes. Trim, wash, and finely chop the vegetables. Add the potatoes and vegetables to the earthenware pot. Place in a cold oven and set the heat to 220°C (top/bottom heat). Cook the stew for approx. 75 minutes. Shortly before the end of the cooking time, peel the onions and slice them into rings. Heat the butter in a pan and sauté the onion rings until translucent. Remove the earthenware pot from the oven and season with salt and marjoram. Sprinkle the onions over the peas.