Pelēkie Zirņi ar Speķi

About This Recipe

Pelēkie zirņi ar speķi (grey peas with bacon) holds an almost sacred status in Latvian cuisine. Grey peas — a heritage variety with an earthier, nuttier flavour than green or yellow peas — are soaked overnight, boiled until tender, and then combined with generous amounts of fried smoked bacon and onion. The dish is mandatory at Jāņi (Midsummer celebrations, Latvia's biggest festival) and is listed as one of Latvia's official cultural heritage foods. Despite the simple preparation, the quality of the ingredients matters enormously: genuine Latvian grey peas and traditionally cold-smoked bacon are irreplaceable.

Ingredients

Serves 4

• 400 gdried grey peas (or marrowfat peas), soaked overnight
• 200 gsmoked bacon or lardons, diced
• 2 mediumonions, finely diced
• 2 tbsplard or butter
• 1.5 tspsalt
• 0.5 tspblack pepper
• 1 tbspfresh dill or parsley, chopped (optional garnish)

Instructions

1. 1

   Cook the peas

   Drain the soaked peas, cover with fresh cold water by 5 cm, and bring to a boil. Skim any foam, reduce heat, and simmer for 60–80 minutes until completely tender. Season with salt in the last 10 minutes of cooking. Drain and keep warm.

2. 2

   Fry the bacon and onion

   Melt the lard in a wide frying pan over medium-high heat. Add the bacon and fry until beginning to crisp, about 5 minutes. Add the onion and cook for a further 8–10 minutes until the onion is soft and golden.

3. 3

   Combine

   Add the drained peas to the pan with the bacon and onion. Toss to combine and season with black pepper. Cook together for 3–4 minutes so the peas absorb the bacon fat.

4. 4

   Serve

   Transfer to a serving dish and garnish with dill or parsley if using. Serve immediately as a main course or generous side dish.

Variations

• •

  Pelēkie zirņi ar speķi with added sautéed mushrooms

• •

  Served cold as a salad with vinegar dressing

• •

  Stuffed into rye bread rolls

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate for up to 3 days. Reheat gently in a pan with a splash of water.

Frequently Asked Questions