Latvian-Style Grey Peas with Smoked Bacon and Sour Cream
A comforting Baltic classic combining creamy peas, smoky bacon and rich traditional flavours beautifully.
Ingredients
- 400 g dried grey peas or Carlin peas
- 200 g smoked streaky bacon, finely diced
- 1 large onion, finely chopped
- 2 tbsp rapeseed oil or butter
- 150 ml sour cream
- 1 tsp malt vinegar
- 1 tsp Dijon mustard
- 2 tbsp chopped fresh dill
- 4 radishes, thinly sliced
- sea salt and freshly ground black pepper
Instructions
- Place the dried peas in a large bowl, cover generously with cold water and soak overnight.
- Drain the peas, rinse well, then simmer in fresh water for around 60 minutes until tender but still holding their shape.
- Meanwhile, heat the oil or butter in a frying pan and cook the bacon until crisp and golden.
- Add the onion and cook gently until soft and sweet.
- Drain the peas and stir through the bacon mixture.
- Add the malt vinegar, mustard, seasoning and half the dill.
- Spoon into bowls, top with sour cream, sliced radish and the remaining dill.
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Notes
Don’t overcomplicate this dish. The magic is in the contrast between the earthy peas, salty bacon and cool sour cream.
Nutrition
689
Calories
34G
Fat
14G
Saturates
11G
Sugars
430G
Salt
32G
Protein
66G
Carbs
26G
Fibre
ⓘ UK Government Reference Intakes (RIs).
