Let’s Talk About Split Peas

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In BabyStep 6: Legumes we give you a list of possible legumes to store with a recommended amount of each one. One of the things we decided early on in our food storage adventures was that we would only store foods that we knew how to cook with and that our family would eat. While we both quickly learned to enjoy many types of dry beans, split peas were one variety of legume which we were a little unsure of … until Julie discovered an amazing split pea soup recipe. She will be sharing this recipe soon so make sure to check back! In the meantime, here is a little more information about split peas if you are interested in learning more about them.


What are split peas?
Split peas are the dried peeled and split seeds of Pisum sativum. Even though the peas are round when harvested and dried, they are mechanically split after they are peeled. This helps decrease the cooking time.

What are the varieties of split peas?
There are two varities of split peas, yellow and green. Yellow split peas have a milder flavor and are good to use in dishes where you want to hide the richer, green pea flavor.

What is the shelf life of split peas?
If stored in the regular plastic bags that most legumes come from the grocery store in, the shelf life is only about 1 year. But if properly stored in an airtight sealed container with oxygen absorbers, the shelf-life can extend to ten years or more.

How do you cook split peas?
Split peas do not need to be pre-soaked like other dry legumes. You simply throw them into the soup or stew you are making and they will cook in a reasonable amount of time. The 12 bean soup Jodi posted earlier this week is a great one to throw some split peas into! Split peas may also be ground into pea flour to use as the basis for some pea soup recipes.

  • Mrs W

    Julie WHERE is the ‘amazing split pea soup recipe’? which was mentioned in this article.

  • Meganw

    I found this german recipe which might be like the pea mashed potato dish Christine mentioned
    Title: Erbsenpuree (yellow Split-pea Puree)
    Categories: German, Vegetables
    Servings: 6

    2 c Yellow Split-peas; Dry
    6 c Stock, Broth; Or Water
    1 Onion; Large, Whole
    1 Carrot; Large
    1 Turnip or Parsnip; Large
    1/8 t Marjoram; Dried
    1/8 t Thyme; Dried
    1 t Salt
    1 Onion; Small, Minced
    2 T Butter; Melted
    2 T Unbleached Flour

    Presoak peas, if necessary, according to package directions. Drain well,
    if presoaked. In a large pot, add water or stock, whole onion, carrot,
    turnip or parsnip, marjoram, thyme, and salt. Cook until peas and
    vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and
    vegetables in blender or press through a sieve. In a small frying pan,
    saute the minced onion in butter until lightly browned; blend in flour and
    cook about 2 minutes. Add to blended peas and vegetables. Beat until
    fluffy and serve hot.

  • Guest

    Hi, split peas are the foundation of the Indian staple meal I know as “dal and rice”. This amazingly inexpensive meal contains proteins, fats and starches. The turmeric used in it keeps one’s memory fit until high age.
    Fry 2 chopped onions, add 1 tablespoon turmeric and 2 teaspoons chilli powder, add 450 grams washed split yellow peas, add water to more than submerge the peas. Boil until the peas are tender (maybe 30 minutes). Stir occasionally to check it’s not burning at the bottom and if needed, add some hot water to ensure it remains a flowing mixture. To be on the safe side, salt at the end. One cup of this is a portion for one person. Dal is eaten with rice or flat bread. For many Indians, dal and rice can rightfully be called the staff of life.

  • I have not much time, but I've got many useful things here, love it!

  • I have a girlfriend who's husband is from Norway. She learned to cook down split peas in a pan and allow the water to evaporate down and eats it with butter like we would mashed potatoes. I'm sorry I cannot remember what she called it.

  • I have a girlfriend who’s husband is from Norway. She learned to cook down split peas in a pan and allow the water to evaporate down and eats it with butter like we would mashed potatoes. I’m sorry I cannot remember what she called it.

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