Grey Peas with Bacon (Pelēkie Zirņi ar Speķi) header image

Grey Peas with Bacon (Pelēkie Zirņi ar Speķi)

Pelēkie Zirņi ar Speķi is one of Latvia's quintessential national dishes, a true taste of tradition and hearty comfort food often enjoyed during colder months and particularly associated with Christmas and New Year celebrations. This incredibly savory dish features unique Latvian grey peas slow-cooked until tender, then generously combined with crispy fried smoked bacon (speķis) and soft, flavorful onions cooked in the rendered bacon fat. It's a simple yet deeply satisfying meal, embodying rustic Latvian flavors.

Ingredients (Serves 4-6)

Instructions

  1. Rinse the dried grey peas thoroughly. Soak them in plenty of cold water overnight (at least 8-12 hours).
  2. Drain the soaked peas and place them in a large pot. Cover with fresh water by about 2 inches.
  3. 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 peas. Add more hot water if needed to keep them covered. Avoid stirring too much initially. Start checking for tenderness after 1.5 hours.
  4. While the peas are cooking, heat a large skillet over medium heat. Add the diced bacon and cook until crispy and the fat has rendered.
  5. Remove the crispy bacon bits with a slotted spoon and set aside. Leave the rendered bacon fat in the skillet.
  6. Add the chopped onions to the skillet with the bacon fat. Cook over medium heat until softened and golden brown (about 8-10 minutes).
  7. Once the peas are tender (soft but not mushy), drain most of the cooking liquid (leave a little bit in the pot).
  8. Add the cooked onions (with the fat) and the reserved crispy bacon bits back to the pot with the peas.
  9. Stir everything together gently. Season generously with salt and freshly ground black pepper to taste. Reheat gently if needed.
  10. Serve hot, optionally with a dollop of sour cream.

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