Pelēkie Zirņi ar Speķi (Grey Peas with Bacon)
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The Tale of Pelēkie Zirņi ar Speķi (Grey Peas with Bacon)
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Grey peas with bacon is considered one of Latvia's most traditional dishes, historically eaten especially around Christmas, when the earthy, dense legume was a reliable stored-food staple through the winter months. The dish's simplicity — peas, bacon, and onion — reflects Latvia's historically agrarian, land-based food culture.
Ingredients
Scale:· 4 servings
- 2 cups dried grey peas, soaked overnight
- 200g bacon, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- Salt and pepper to taste
- Chopped chives or dill for garnish
Instructions
- 1Drain the soaked grey peas and place them in a large pot with fresh water and the bay leaf.
- 2Bring to a boil, then reduce heat and simmer until the peas are tender, about 1 to 1.5 hours, adding more water if needed.
- 3Meanwhile, fry the diced bacon in a pan until crisp and its fat has rendered.
- 4Add the chopped onion and garlic to the bacon fat and cook until softened.
- 5Once the peas are tender, drain any excess water and season with salt and pepper.
- 6Stir the fried bacon, onion, and garlic mixture into the cooked peas, combining well.
- 7Simmer everything together for a few more minutes to meld the flavors.
- 8Garnish with chopped chives or dill and serve hot as a hearty main course.
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