Pelēkie Zirņi ar Speķi
By Culiora
A traditional Latvian dish featuring grey peas (often a specific type of dried pea) cooked until tender and served with crispy fried bacon and onions. This hearty dish is a beloved comfort food.
- Servings: 4
- Prep time: 10 min
- Cook time: 90 min
- Total time: 100 min
Ingredients
- 500 g Dried grey peas
- 200 g Smoked streaky bacon (speķis), diced
- 1 large Onion, chopped
- as needed Water
- to taste Salt
- to taste Black pepper
Instructions
- Rinse the dried grey peas thoroughly. Soak them in cold water overnight (at least 8 hours).
- Drain the soaked peas and place them in a large pot. Cover with fresh cold water, bringing it about 2 inches above the peas. Bring to a boil, then reduce heat, cover, and simmer for 1-1.5 hours, or until the peas are tender but not mushy.
- Drain the cooked peas, reserving a little of the cooking liquid. Season with a pinch of salt.
- While the peas are cooking, dice the smoked bacon into small pieces. In a large skillet, fry the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Add the chopped onion to the same skillet with the bacon fat. Sauté the onion until translucent and lightly golden.
- Add the cooked peas to the skillet with the onions and bacon fat. Stir to combine and heat through. If the mixture seems too dry, add a splash of the reserved pea cooking liquid.
- Stir in most of the crispy bacon. Taste and adjust seasoning with salt and black pepper.
- Serve hot, garnished with the remaining crispy bacon bits.