Grey Peas with Bacon (Pelēkie Zirņi ar Speķi)

Prep time: 15 minutes (plus overnight soaking)

Cook time: 1 hour 15 minutes

Total time: 1 hour 30 minutes

Servings: 6 servings

Country of Origin: Latvia

Description

Latvia's national dish made from boiled large grey peas tossed with pan-fried smoked bacon lardons and caramelized diced onions.

Presentation & How It's Eaten

Served hot in clay bowls, traditionally accompanied by dark rye bread and kefir or sour milk.

Ingredients

• 2 cups dried Latvian grey peas (or brown whole peas)

• 1/2 lb smoked bacon or pork belly, diced

• 2 large yellow onions, diced

• 2 tbsp butter

• Salt and black pepper, to taste

• Kefir or sour cream (for serving)

Step-by-Step Directions

1. Soak Peas: Soak dried grey peas in cold water overnight (at least 12 hours). Drain.

2. Boil Peas: Place soaked peas in a large pot with fresh salted water. Bring to boil and cook 1 hour until tender but firm. Drain thoroughly.

3. Fry Bacon & Onions: In a skillet, cook diced bacon until fat renders and pork is crisp. Add diced onions and cook 10 minutes until caramelized.

4. Combine: Toss warm cooked grey peas directly into skillet with bacon and onions, stirring over medium heat for 3–5 minutes. Season with black pepper.

5. Serve: Dish into warm bowls and serve hot with a glass of cold kefir.

Optional

• Garlic: Add 2 cloves of minced garlic during onion frying step.

Cooking Tips

• Long Soak Required: Grey peas are tough; soaking overnight is mandatory for even cooking without skin rupture.

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Calories: ~380 kcal

• Total Fat: 16g

• Saturated Fat: 6g

• Cholesterol: 35mg

• Sodium: 420mg

• Total Carbohydrates: 42g

• Dietary Fiber: 11g

• Sugars: 3g

• Protein: 18g