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Holidays & Special Occasions

Grey Peas with Bacon (Pelēkie Zirņi ar Speķi)

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15 min (plus overnight soak)
Prep
2 hr
Cook

Ingredients

  • 500 g (2 1/2 cups) dried grey peas, soaked overnight
  • 1.5 litres (6 cups) water
  • 1 bay leaf
  • 250 g (9 oz) smoked bacon, diced
  • 2 onions, finely chopped
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper
  • 2 tbsp sunflower oil

Method

  1. Drain the soaked grey peas and place in a large pot with the fresh water and bay leaf.
  2. Bring to a boil, then reduce heat and simmer gently for 1.5-2 hours, until the peas are tender, topping up water as needed.
  3. Meanwhile, heat the oil in a frying pan and cook the bacon and onion together over medium heat for 10 minutes until golden and fragrant.
  4. Drain the cooked peas, discarding the bay leaf, and season with salt and pepper.
  5. Stir the bacon and onion mixture through the peas, or serve it spooned generously over the top.

Introduction: This hearty dish of slow-cooked grey field peas studded with bacon and onion is the single most iconic Latvian Christmas dish, traditionally served on Christmas Eve as part of a meal meant to ensure prosperity in the year ahead.

Cultural Background: This hearty dish of slow-cooked grey field peas studded with bacon and onion is the single most iconic Latvian Christmas dish, traditionally served on Christmas Eve as part of a meal meant to ensure prosperity in the year ahead. Its rustic, earthy flavour makes it equally at home at winter gatherings throughout the season.

Tips: Soaking the peas overnight is essential — this significantly reduces cooking time and gives a more even, creamy texture.

Variations: A vegetarian version omits the bacon, using extra caramelised onion and a drizzle of oil instead.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop with a splash of water, stirring frequently.

FAQs:

Q: Where can grey peas be bought outside Latvia?

A: Specialty European grocers or online retailers stocking Baltic and Eastern European ingredients often carry dried grey peas; brown or green split peas can be substituted if unavailable.

Q: Why are these peas associated specifically with Christmas?

A: They stem from an older agricultural tradition of eating stored dried peas through winter, later becoming firmly tied to the Christmas Eve table.

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