Yellow split peas is a common Trinidadian dish. It is served over rice. Here is my version.
You'll need
1 blender
1 pot
Ingredients
½ bag yellow split peas, soaked in water overnight in refrigerator, in covered container
4 cups chicken broth
1 1/2 tsps salt
1 tsp black pepper
1 tbsp butter
¼ cup pancetta diced and sautéed in 1 tbsp. olive oil (for garnish)
¼ cup cilantro chopped (for garnish)
Preparations
-
Rinse split peas in room temperature water before cooking
- Add the chicken broth and split peas with the salt and pepper to pot and bring to a simmer until the split peas soften (medium-high heat)
- Add chicken broth as needed until split peas has softened (20 mins), continuing to simmer
- Turn stove off and let split peas cool for 5 minutes
- Blend a cup of peas at a time in a blender until done (You can mash it in the pot as well, if you don’t want to blend)
- Check the beans – are some soft and mushy? Some mildly firm? They’re done.
- Stir and taste… season if needed
- Sauté pancetta in 1 tbsp olive oil until crisp
- Pour blended split peas into serving dish
- Serve topped with pancetta and cilantro over rice
6 Servings
Per Serving: 156 calories; 3.2 g fat (1.5 g sat.); 5 mg cholesterol; 403 mg sodium; 8.5 g fiber; 3.1 g sugar; 11.4 g protein; 11% Iron
