Kapucijners (field pea)
Pisum sativum subsp. arvense
Similar veggies:
Peas
A quick introduction
Kapucijners are a Dutch variety of gray peas and they’re slightly more starchy than regular peas. Their pods are dark purple, but the fresh beans are green. Once dried, they lose their bright colour and turn light beige. While some peas can be eaten raw we recommend that you cook kapucijners.
Storage
Kapucijners will keep fine for a few days in a paper bag in the fridge
Season
Late spring / early summer
Suggestions for preparation
To cook kapucijners, shell the peas and place them in a pan with simmering salted water. Cook the peas for around 5 minutes, or until tender. The peas can be flavoured with butter, herbs, or, according to the traditional Dutch dish, with bacon bits.
Recipes
On this link you’ll find different ideas on what to do with peas (or kapucijners), we're especially intrigues by the last recipe for Gnudi (AKA naked ravioli) with lemon and ricotta.
See the second recipe for a very easy side dish with peas or 'Kapucijners' and caramelized onions.
Try an unusual combination of flavours and make these potatoes with peas (or Kapucijners), preserved lemon and cilantro.
Or go for a classic Indian vegetarian dish and make Mattar paneer (peas and paneer curry).