ReceptnaptárCreamy dried pea stew with bacon
Dried pea stew is a cheap, filling dish of the Hungarian winter kitchen: yellow split peas cooked with bacon until they turn to a purée, given character by a brown roux and onion. It is rich in protein, and one bowl is enough for a whole lunch. Served with fried sausage, smoked meat and a dash of vinegar, it is a true winter dish.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Drain the soaked peas and set them to cook with the bacon in the 1.2 l of water.
- Simmer over low heat, covered, for 40-50 minutes until the peas fall apart into a purée; skim off any foam and top up with water if needed.
- Remove the cooked bacon; you can dice it and stir it back into the stew, or serve it alongside.
- In another saucepan, melt the lard, add the flour, and toast the roux to a brown color, stirring constantly.
- Add the chopped onion to the roux and fry for a few seconds.
- Smooth the brown roux out with a few spoonfuls of cold water, then add it to the cooked peas.
- Mix in well and simmer another 5 minutes so the raw flour taste cooks off; season with salt.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Be sure to soak the peas the night before, because they then soften in about half the time and are easier to digest.
- Skim off the foam that forms at the start of cooking, which gives the dish a cleaner flavour and stops the pot from boiling over.
- If you like a stronger flavour, cook a piece of smoked ham hock or pork neck with the peas instead of the bacon, so that the smokiness passes into the liquid too.
Frequently asked questions
What is the best way to serve it?
With fried sausage, smoked meat or fried onion on top. A little vinegar or some pickles do it good, because they freshen up the thick, purée-like dish.
What should I do if it has turned out too thick?
Loosen it with hot water or stock, a little at a time. The peas thicken a great deal as they cool, so always check the texture before serving.
Similar recipes
- Yellow split pea purée with fried onions · Hungarian
- Dal fry (Indian-style split pea dal) · Indian
- Methi tadka dal (fenugreek lentil stew) · Indian
- Fava (Santorini yellow split pea purée) · Greek
- Soupe de pois cassés (French split pea soup with smoked pork) · French
- Yellow split pea soup · Hungarian
More hungarian ideas
- Lentil stew with eggs and pickles
- Creamy pumpkin stew
- Creamy green pea stew
- Creamy potato stew
- Creamy kohlrabi stew
- Creamy sorrel stew with eggs
- Creamy canned green pea stew
- Creamy carrot stew
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings