Latvian traditional grey peas and bacon (Pelēkie zirņi ar speķi) is a hearty and delicious dish often enjoyed during the holidays, especially Christmas. The dish features Latvian grey peas, which are similar to chickpeas, paired with crispy bacon and onions.
Ingredients
·
2 cups Latvian
grey peas (or dried brain fat peas)
·
5 ounces (150
g) smoked bacon, diced
·
1 onion,
finely chopped
·
1-2
tablespoons butter or lard (optional for extra richness)
·
Salt and black
pepper to taste
Directions
Soak the peas
Rinse the peas under
cold water.
Soak them in a bowl
of water for at least 12 hours (overnight).
Drain and rinse
before cooking.
Cook the peas
Place the soaked peas
in a pot and cover with fresh water.
Bring to a boil, then
reduce heat and simmer for 1 to 1.5 hours or until the peas are tender but not
mushy.
Drain and set aside.
Fry the bacon and onions
In a large frying pan
over medium heat, cook the diced bacon until crisp.
Add the chopped onion
and sauté until soft and golden.
Optional: stir in
butter or lard for extra richness.
Combine and season
Add the cooked peas
to the pan with the bacon and onions.
Stir well, season with salt and black pepper and cook for a few more minutes.
Serving
Traditionally served
warm with a side of rye bread and pickles.
Some people top it
with sour cream for extra creaminess.
This dish is high in
protein and was historically eaten by Latvian farmers for strength during the
winter months.
Enjoy your authentic Latvian meal!
