Latvian recipe
How to make Grey peas with bacon
pelēkie zirņi ar speķi
All of Latvia
Large grey peas, boiled until soft but still whole, then tossed with fried bacon and onion. They are served warm as a hearty dish or a snack, often with a glass of kefir or beer.
Ingredients
- 500 g dried grey peas (or brown marrowfat peas), soaked overnight
- 150 g smoked streaky bacon, cut in small cubes
- 1 onion, finely chopped
- Salt to taste
- Kefir or buttermilk to serve (optional)
Method
- Soak the peas in plenty of cold water overnight. Drain and rinse.
- Cover the peas with fresh water, bring to the boil and simmer gently for about 1 hour, until soft. Do not overcook them, so that they keep their skins.
- Meanwhile, fry the bacon in a dry pan until it gives up its fat and turns crisp. Add the onion and cook until soft and golden.
- Drain the peas, add them to the pan with the bacon and onion, season with salt and stir well.
- Serve warm, with a glass of cold kefir or buttermilk on the side.
Made it at home? Tick it off and it goes into your kitchen passport.
Grey peas are a traditional Christmas dish, and in 2015 Latvian large grey peas were given protected status by the European Union.
Take the trip to Latvia
