Grey Peas and Bacon
Tender simmered grey maple peas and crisp salty bacon in a rich, savoury broth seasoned with malt vinegar and black pepper.
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •large mixing bowl
- •colander
- •casserole dish
- •wooden spoon
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 14 g
- carbs
- 48 g
- fibre
- 16 g
- protein
- 24 g
- calories
- 410 kcal
Instructions
- 1
Put dried grey peas into a large bowl with bicarbonate of soda and cover with 1 litre of cold water.
- 2
Leave the peas to soak on the kitchen counter for at least 12 hours or overnight.
- 3
Drain and rinse the soaked peas thoroughly under cold running water using a colander.
- 4
Melt the lard in a heavy-based casserole dish or large saucepan over medium heat on the hob.
- 5
Add the diced streaky bacon and fry for 5 minutes until lightly browned and sizzling.
- 6
Add the chopped onions to the pan and cook for 6 to 8 minutes until soft and translucent.
- 7
Tip the rinsed grey peas into the pan and stir well to coat in the warm bacon fat.
- 8
Pour in the hot beef stock and add the coarse black pepper.
- 9
Bring the liquid to a boil, then reduce the hob heat to low and cover tightly with a lid.
- 10
Simmer gently for 75 to 80 minutes until the peas are tender and the broth is rich.
- 11
Stir in the malt vinegar and taste, adding sea salt only if needed.
- 12
Ladle the stew into warm bowls and serve hot with extra malt vinegar on the side.
Chef's tips
Always soak the dried maple peas with bicarbonate of soda to help soften their tough skins before cooking. Do not add salt until the end of cooking, as salt can prevent dried pulses from softening properly. If the cooking liquid reduces too quickly during simmering, add a splash of boiling water from the kettle.
Ingredient substitutions
- lard → vegetable oil or butter
- smoked streaky bacon → diced unsmoked bacon or pancetta
- beef stock → chicken stock or vegetable stock
Storage
Store cooled leftovers in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a saucepan over medium heat on the hob with a splash of water until piping hot.
Common mistakes to avoid
- •Skipping the overnight soak, which leaves the peas tough and undercooked even after simmering.
- •Adding salt at the beginning of cooking, which hardens the skins of the grey peas.
- •Boiling too rapidly on high heat, which breaks the peas apart before they become creamy inside.
Serving suggestions
Cooked Grey Peas and Bacon?
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