Latvian grey peas with bacon is a hearty Baltic comfort dish that balances creamy peas with smoky bacon, sweet onions, and fresh dill.
Cook the peas until tender, then top them with crisp bacon and onions so the rendered fat seasons every bite.
Soak the peas overnight and cook them gently; rapid boiling can split their skins before the centers soften.
Serving Suggestions
Serve warm with sour cream, fresh dill, and a sharp cucumber salad.
Recipe Notes
Cooked peas keep for three days in the refrigerator. Reheat with a splash of water and add the bacon topping just before serving.
Latvian Grey Peas with Bacon
Tender Latvian grey peas topped with crisp bacon, soft onions, dill, and sour cream.
Ingredients
Equipment
Method
Cook the Peas:
- Soak the peas in plenty of cold water overnight. Drain and rinse them.
- Place the peas, fresh water, salt, and bay leaves in a large pot. Bring to a boil, skim the surface, then simmer gently for 75 to 90 minutes until tender but not mushy.
- Drain the peas and remove the bay leaves.
Brown the Bacon and Onion:
- Cook the bacon in a heavy skillet over medium heat until browned and crisp. Transfer it to a plate, leaving the rendered fat in the skillet.
- Add the onion and cook in the bacon fat until soft and golden, 8 to 10 minutes.
Finish and Serve:
- Fold half of the bacon and onion through the warm peas. Taste and adjust the salt.
- Spoon into bowls and top with the remaining bacon, onion, sour cream, and dill. Serve with cucumber slices.
Nutrition
Notes
- Grey peas should be tender enough to bite easily but still hold their shape.
- If the bacon is very salty, reduce the salt added to the cooking water and season at the end.
