Pèsols Estofats in Catalan which is stewed peas in English is notable for its affordability. It primarily consists of onions and peas simmered in water. It’s an uncomplicated dish that’s simply magical.

Roser, a resident of Ireland originally from Catalonia, Spain, shares this dish. She particularly cherishes it as her go-to when ingredients are scarce, often relying on peas and onions which are staples in her kitchen. This recipe holds sentimental value for Roser, evoking memories of her mom and grandmother who used to also make it for their family.

To make this budget-friendly dish, heat up some olive oil in a saucepan and toss in your chopped onion. Once softened, add in your peas, salt, herbs, garlic and any other veggies you fancy. Pour in just enough water to cover everything, pop on the lid and let it simmer on low heat for about 20-30 minutes. While that’s bubbling away, feel free to whip up a crispy fried egg and toast some bread to soak up all those delicious juices. Trust me, it’s worth it!

I find this dish visually appealing and am thrilled to see a pea-based recipe being submitted. I love how the potato starches thickened the liquid, giving it a stew-like quality. Despite initial skepticism about the impact of bay leaves, the flavor profile exceeded expectations. But that may be possibly due to added bouillon cubes. And the creamy texture of the egg is delightful. What I appreciate most about this dish is its versatility as an “empty-out-the-fridge meal,” utilizing leftover ingredients and minimizing food waste. Costing around $11 for two servings, it offers affordability and ample leftovers, making it a practical and enjoyable addition to end-of-month meal planning. Another yummy recipe that won’t break the bank.