Arakas latheros (peas latheros)

Yield: 10 Servings

Ingredients:

• 5 lb Fresh peas
• 4 ea Scallions
• 1 1/4 c Oil OR
• 1 c Butter
• 1 1/2 lb Tomatoes peeled strained OR
• 1 tb Tomato paste diluted with:
• 2 c Water
• 3 tb Dill

Instructions:

chopped Salt & pepper to taste Water as needed Shell wash and drain peas. Chop white part of the callions into small pcs. and the green part into lge. pcs. Heat oil in large pot. Add the scallions and cook until soft but not browned. Add the peas and brown very lightly. Add the tomatoes (or the diluted paste) dill salt and pepper. Add enough water to half cover the peas. Cover the pot. Cook over medium heat until only the oil remains and the liquid has been absorbed (abt. 45 min.). NOTE: You can make this without the tomatoes if you wish. In that case add just enough water to cover the peas.

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