Can I use canned peas?
While dried grey peas are traditional, you can use 2 cans (15 ounces each) of drained and rinsed canned brown or green peas for a quicker version. Reduce simmering time to just heating through.
LUNCH
Hearty Latvian Grey Peas with Smoked Bacon (Pelēkie Zirņi ar Speķi)
Experience the comforting flavors of Latvia with this traditional dish. Tender grey peas are slow-simmered with rich, smoky bacon and sweet onions, creating a deeply satisfying and flavorful meal that's perfect for a cozy lunch or dinner.
HOW TO MAKE IT
Let's cook.
01
Drain the soaked grey peas and rinse thoroughly. Place them in a large pot with 4 cups of fresh water.
02
Bring the peas to a boil over high heat, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the peas are tender but not mushy. Drain any excess water.
03
While the peas are simmering, cook the diced smoked bacon in a large skillet over medium heat for 5-7 minutes, until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
04
Add the chopped onion to the skillet with the bacon fat and cook over medium heat for 5-8 minutes, until softened and translucent.
05
Add the cooked peas, crispy bacon, salt, and black pepper to the skillet with the onions. Stir well to combine and heat through for 2-3 minutes.
06
Serve hot, garnished with fresh dill if desired.
About This Recipe
Experience the comforting flavors of Latvia with this traditional dish. Tender grey peas are slow-simmered with rich, smoky bacon and sweet onions, creating a deeply satisfying and flavorful meal that's perfect for a cozy lunch or dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a bay leaf to the peas while they are simmering. Adjust salt and pepper to your taste, especially if your bacon is very salty.
Easy Substitutions
If grey peas are unavailable, brown or green split peas can be used, though cooking times may vary. For a vegetarian option, omit the bacon and use olive oil to sauté the onions, adding smoked paprika for a smoky flavor.
Storage & Reheating
Store leftover Pelēkie Zirņi ar Speķi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Serving Suggestions
Serve Pelēkie Zirņi ar Speķi as a standalone lunch. It pairs wonderfully with a side of pickled cucumbers or sauerkraut. A dollop of sour cream or a sprinkle of fresh dill can also enhance the flavors.
Common Mistakes
Not soaking the peas: This will significantly increase cooking time and result in unevenly cooked peas. Overcooking the peas: They should be tender but still hold their shape, not turn into a puree. Not draining excess water: This can make the dish watery. Undercooking the bacon: Ensure the bacon is crispy for optimal texture and flavor.
Frequently Asked Questions
What kind of bacon should I use?
Smoked streaky bacon or slab bacon works best for its rich flavor and fat content. Avoid overly lean bacon.
Can I make this ahead of time?
Yes, this dish reheats well. You can prepare it a day in advance and gently reheat on the stovetop.
MORE TO KNOW
Grey peas (pelēkie zirņi) are a staple in Latvian cuisine, known for their earthy flavor and hearty texture. Soaking them overnight is crucial for reducing cooking time and ensuring even tenderness. The combination with smoked bacon (speķis) is classic, providing a rich, savory counterpoint to the mild peas. This dish is often enjoyed during winter holidays and as a comforting everyday meal.
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