Arakas Kokinistos Greek Peas Recipes

ARAKAS KOKINISTOS (GREEK PEAS)

Steps:

• Heat olive oil in a medium sized pot. Add onion and sauté until soft.
• Add the carrots, garlic, and potatoes, continue to sauté for an additional 3-4 minutes,
• Mix the tomato paste with the water until dissolved.
• Add the tomato mixture to the pot, along with the pepper, oregano, and dill.
• Add the peas and the cup of chicken broth, Stir until all the ingredients are incorporated. cover and bring the mixture to a boil.
• Reduce the heat to simmer and cook covered for 40 minutes. Serve immediately, or refrigerate to serve the next day.

ARAKAS LATHEROS (GREEK PEAS WITH TOMATO AND DILL)

Steps:

• Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
• Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.

GREEK STYLE GREEN PEA AND POTATO STEW; ARAKAS KOKKINISTOS

Steps:

• Cook onion, garlic and oil over medium heat for about 10-15 minutes or until soft and golden.
• ​Add potatoes, tomato puree, water, salt, and peppers.
• Bring to a boil. Reduce heat to medium and cook for 15 minutes.
• ​Add frozen peas and cook through until they are warm. About 5 minutes.
• ​Taste sauce and adjust seasoning if necessary. You may add a little bit of sugar if the tomato puree was too acidic.
• Add dill and mint and stir to incorporate.
• ​This dish tastes best when allowed to sit at least 45 minutes. This allows all the flavors to come together. The potatoes will continue to absorb the sauce and it will naturally thicken and taste wonderful.
• ​Enjoy!