Métis Rubaboo (Pea and Bannock Stew)
A thick pea and salt pork stew of the Red River Métis, eaten with bannock.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 330 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 330 kcal
- fat
- 10 g
- carbs
- 40 g
- protein
- 20 g
- calories
- 330
Instructions
- 1
Drain the soaked peas and put them in the pot with the water, pork, onion and bay.
- 2
Simmer covered for 75 minutes, skimming as needed, until the peas break down.
- 3
Add the carrots and potatoes and cook 30 minutes more.
- 4
Lift out the pork, shred the meat and return it, discarding skin and bone.
- 5
Stir hard so the stew thickens and season carefully — the pork is salty.
- 6
Serve very thick, with bannock.
Chef's tips
It should be a stew you can stand a spoon in, not a thin soup; add water only if it catches.
Ingredient substitutions
- salt pork → smoked ham hock, less salty
Storage
4 days refrigerated, 3 months frozen.
Common mistakes to avoid
- •Salting early
- •Not soaking the peas
Serving suggestions
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