Cookbook:Split Peas (Cooked)
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| Split Peas (Cooked) | |
|---|---|
| Category | Vegetable recipes |
| Servings | 8 |
| Time | 1 hour |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Vegetarian Cuisine
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1 cup (240 g) |
| Servings Per Recipe: | about 8 |
| Amount per serving | |
| Calories | 72 |
| Calories from fat | <1 |
| Total Fat | <1 g |
| Saturated Fat | <1 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
| Total Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
| Sugars | <1 g |
| Protein | 5 g |
| Vitamin A | 10% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 18% |
Ingredients[edit | edit source]
- 2 cups dry split peas, picked over
- 5–6 cups water
Procedure[edit | edit source]
- Rinse the split peas well, and discard the water (potted plants love it!)
- Simmer the split peas in salted water for ¾–1 hour.
- Serve.
Notes, tips, and variations[edit | edit source]
- If you have hard water in your area, adding ⅛ teaspoon baking soda will reduce the cooking time.
- Bacon, ham, kielbasa, salt pork, or smoked sausage may be added during cooking for added flavor.