yellow split pea stew
I’ve really been getting into split peas of late. The good news is that unlike dried beans, it isn’t critical that you soak them overnight. It does decrease the cooking the cooking time, though if you can be bothered.
I love to cook up a big batch of these to serve in different guises during the week.
500g (1lb) split peas, soaked overnight if you like
2 onions, chopped
2 carrots, chopped
2 stick celery, chopped
3 tablespoons vinegar
3 tablespoons soy sauce
1 bunch kale, chopped, optional
1. Heat some olive oil in a large pot. Add onions, carrots & celery and cook, covered over a medium heat for 10 minutes or until the veg are softened but not browned.
2. Drain peas and place in a the pot. Cover with water by about 1cm and bring to the boil.
3. Simmer, uncovered for 20-30 minutes or until peas are tender but with a little bight like al dente pasta. If the pot dried out, add a little more water.
4. Season with vinegar, soy and 3 tablespoons olve oil.
5. If using the kale, add to the pot and cook until just wilted. Taste & season.
Absolutely! Make a big batch on the weekend without the kale to use for different lunches and dinners during the week.
Will keep for over a week in the fridge.
variations for fun
carnivore – serve as a side dish to roast lamb or lamb chops. Or brown some sliced chorizo in a pan and stir through the split peas.
ham & peas – pop a ham hock in with the peas to simmer away.
beans – dried beans can be cooked in this way as well. Best to soak them in water overnight first and then simmer until tender – cooking time depends on the beans but can be up to a few hours.
green – use green split peas instead.
herbs – feel free to pop a few bay leaves, a sprig of rosemary or a few sprigs of thyme in the pot to simmer away with the peas.
problem solving guide
watery - If the peas are cooked and there is still lots of water, feel free to drain them and return to the pan before adding the vinegar, soy and oil.
split peas crunchy – sounds like they’re undercooked. Pop them back in the pot with more water and keep simmering until tender.
split peas mushy - the other end of the spectrum, we’re talking overcooked peas. Not the end of the world but a good opportunity to make a split pea hummus or a smoothish soup.
bland - don’t forget to be generous with the seasoning. A little more soy and vinegar can help boost the flavour as well.
short on time? – skip the soaking step and also skip cooking the veg in oil. Just bung everything in the pot and boil away until the peas are tender.
Use anywhere that calls for drained canned lentils or beans. 250g (1/2lb) cooked split peas is the same as one normal sized can.
Great as a breakfast side to poached or fried eggs.
OR serve with the kale as a stew on its own.
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