Pelēkie Zirņi ar Speķi (Grey Peas with Bacon) is a traditional Latvian recipe for a classic dish of bacon cooked and served with grey peas. The full recipe is presented here and I hope you enjoy this classic Latvian version of: Grey Peas with Bacon (Pelēkie Zirņi ar Speķi).
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Pelēkie Zirņi ar Speķi is one of Latvia's quintessential national dishes, a hearty comfort food typically enjoyed during colder months that's particularly associated with Christmas and New Year celebrations. This savory dish features unique Latvian grey peas slow-cooked until tender, then generously combined with crispy fried smoked bacon (speķis) and soft, flavourful onions cooked in the rendered bacon fat. It's a simple yet deeply satisfying meal, embodying rustic and traditional Latvian flavours.
Ingredients:
500g dried grey peas (Latvian large grey peas if available)
200-300g smoked bacon (speķis), diced
1-2 large onions, chopped
Salt and freshly ground black pepper, to taste
Water for soaking and cooking
A dollop of sour cream for serving (optional)
Method:
Rinse the dried grey peas thoroughly. Soak them in plenty of cold water overnight (at least 8-12 hours).
Drain the soaked peas and place them in a large pan. Cover with fresh water by about 5cm.
Bring the peas to a boil, then reduce heat, cover, and simmer gently until tender. This can take 1.5–3 hours depending on the age of the peas. Add more hot water if needed to keep them covered. Avoid stirring too much initially. Start checking for tenderness after 90 minutes.
Whilst the peas are cooking, heat a large frying pan over medium heat. Add the diced bacon and cook until the fat has rendered and the bacon is crispy.
Remove the crispy bacon bits with a slotted spoon and set aside on a plate. Leave the rendered bacon fat in the frying pan.
Add the chopped onions to the pan with the bacon fat. Cook over medium heat until softened and golden brown (about 8-10 minutes).
Once the peas are tender (soft but not mushy), drain most of the cooking liquid (leave a little bit in the pot).
Add the cooked onions (with the fat) and the reserved crispy bacon bits back to the pot with the peas. Stir everything together gently. Season generously with salt and freshly ground black pepper to taste. Reheat gently if needed.
Serve hot, optionally with a dollop of sour cream.
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