Green and Yellow Split Peas

Nutritional Information: This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Thiamin, Folate, Phosphorus and Copper, and a very good source of Dietary Fiber and Manganese. Dried peas are a source of protein, but are lower in protein than are other legumes.

Storage Information:
Uncooked: Avoid the refrigerator! Instead, keep dried beans in airtight containers and store them in a dry, cool, dark place. If you do it right, beans will last up to a year.

Cooked: Refrigerate cooked beans in a covered container for up to 5 days. Alternately, freeze them for up to 6 months in an airtight freezer container.

Food Fun Facts: While green peas are picked immature and eaten fresh, dried peas are harvested when mature, stripped of their husks, split and dried. (They have been mechanically split so that they will cook faster.) Split peas don't require much time pre-soaking and their mild flavor and creamy texture make good companions to garlic, onions, dill, curry and ginger. Not to be confused with the Indian mung daal (lentils).

Simple from Scratch:
Sort and rinse dried peas (green or yellow) as you would dried beans (see general bean info). Then simply bring 1½ cups water or stock to a boil for each cup of peas. Once the liquid is boiling add the peas, return to a boil, then reduce the heat and simmer, partially covered, until tender, 30 to 45 minutes.
Cooking Tip: Uncooked dried peas can be added directly to soups and stews, too. Just be sure there's enough liquid in the pot (about 1½ cups of liquid for every 1 cup of lentils or peas).

Other Recipes:

Victor’s Green Split Pea Soup Recipe:
Wash 2 cups of green split peas. Add to 10 cups boiling water with 1 teaspoon salt. Boil until peas are soft and just starting to break down. Add 1 tsp garlic powder, 2 small chopped onions, 1 ½ TBSP soy sauce and ¼ tsp black pepper. Cook until the onions are soft and the soup is creamy.

Minted Peas Recipe:
Cook 1 cup dry green split peas in 2 ¼ cups water for 45 mins – 1 hr, until well cooked. When stirred they should puree. Stir ½ cup chopped, fresh spearmint leaves into peas. (makes 2 cups)

Curried Yellow Split Pea Soup:
3 c. water
2 c. dried yellow split peas
6 c. chicken, meat or vegetable stock
2 sm. onions, peeled and sliced into very thin rings
1/2 tsp. nutmeg
salt and pepper to taste

Cook water and split peas in a heavy 4-quart soup pot. The peas should cook at a simmer, covered, until they are fairly soft (about 1 hour). Stir occasionally to keep the past from sticking.

When they are done, put 1 cup (2 if you like a thicker soup) into the blender or food processor and puree. Pour the puree back into the soup pot and add remaining ingredients. Bring to a near boil. Turn the heat down and cook, covered, for about 20 minutes, stirring occasionally. (serves 6-8