Peas rinse and soak overnight in water, this will help the peas faster be soft after boiling. Before cooking to change the water to fresh, put on fire, bring to a boil, add salt, reduce the heat and simmer until the peas are completely mushy. Don't forget to remove the foam. The cooking time of the porridge depends on how much soaking the peas he is better than swelled during the soaking, the less it will need to cook. Typically this time can range from 30 to 60 minutes. If the water is boiled off ahead of time, add some hot boiled water as needed. When cooked mushy, do not forget to mix the pea is very easy to burn. Pea porridge is ready when the peas seethe.

Make your porridge was more like a puree – use a regular potato masher for potatoes: just mash the peas it to the desired consistency.

To make the porridge thinner, add cream, broth, etc. but I love thick pea porridge, and since we are talking about healthy eating, there is no better filling than olive oil, for it is not found (of course, if you love olive oil)

At this stage I would not have been able to resist and would eat this porridge with pleasure!) But to some it will seem boring and bland, then let's "improve" our porridge is such a tasty addition, as the onion with Adygei cheese. Our mess will play on the new!

Onion finely chopped. Adyghe cheese cut into small cubes.

Fry all together in vegetable oil until Golden color, but too overcook also not necessary.

And now lay heaped on the plate of our mung bean porridge, around soft cheese with onion. Top beauty and improving the already raging appetite sprinkle lightly pink pepper, garnish with greens and you are ready to eat. Bon appetit!