Chef-tested recipe
A Latvian winter dish of tender grey peas tossed with bacon and onion.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- Rye bread or kefir
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 500 g dried Latvian grey peas or similar field peas, soaked overnight paid link
- 250 g smoked bacon, diced
- 250 g onions, chopped
- 2 litres water
- 4 g salt, adjusted carefully paid link
- 2 g black pepper
Method
Drain the soaked peas and cover with fresh water.
Simmer gently until tender but still holding their shape, about 50–70 minutes depending on the peas.
Meanwhile, fry bacon until the fat renders and the edges begin to crisp.
Add onion to the bacon and cook until soft and golden.
Drain the peas well, toss with bacon and onion, season with pepper and only enough salt as needed.
Beginner Technique Notes
Do not overcook the peas into a purée. Bacon can be salty, so season the finished dish only after combining everything.
Substitutions
Whole dried yellow peas can be used when Latvian grey peas are unavailable, although the flavour differs.
Storage
Refrigerate for up to 3 days. Reheat in a pan with a small splash of water if needed.
Allergen Notes
Check bacon for declared allergens or curing additives.
Always Cook with Heart. Always!
