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Split peas don't require soaking like other dried beans and legumes. They make a suitable addition to cold and warm salads, main dishes and soups. The peas have a tendency to foam and froth when cooked, which causes a mess if they boil over when cooking. But the right preparation techniques can help prevent them from boiling over, and ensures they are cooked to the right tenderness.
Split peas come in two types: green and yellow. Split peas are legumes, which are plants with seed pods that split in half. Split peas can be dried and peeled, and are frequently used in stews or soups. They are high in fiber, potassium and protein. Split peas were used in cooking in ancient Egypt, Greece, Rome and China.
Split peas are a low-fat source of protein and are generally considered a healthy food. Like all other dried beans, however, they contain complex sugars that the human body finds difficult to digest. The gas produced by their digestion can cause bloating and flatulence. Unlike other dried beans, split peas do not require soaking before cooking. However, soaking split peas can help to reduce the amount of gas produced by dissolving the outer coating that contains the complex sugars..
If you've ever enjoyed a bowl of piping hot ham soup in a thick green puree, you've eaten dried peas. This delicious soup derives its color and hearty texture from dried split green peas that have been cooked to a soft consistency. Like fresh green peas, dried peas begin life in the pod, but after harvesting, they're treated to remove moisture so the legumes can be stored for months.
Green split peas are dried peas that have been mechanically split to enable them to cook faster. They are rich in fiber, protein, vitamins and minerals. Unlike larger dried beans or peas, split peas do not need any soaking and they cook fairly quickly. Though commonly used in split pea soup, they are just as tasty when boiled until soft, with a few seasonings to taste.
Split peas do not require soaking and cook more quickly than other legumes, making them a good choice for a weeknight meal. They provide protein, fiber, potassium, manganese, phosphorous and folate. Split pea soup may be the most well-known use of these pulses, but you can also include them in curries, salads and other soups. Serve split peas with a grain or dairy product to make a complete protein.
White acre peas, also referred to as lady peas, have a soft texture and taste mildly redolent of black-eyed peas, a genetic relation. White acre peas are indigenous to the American South, as well as its cuisine. A common side dish in Southern cooking, white acre peas are traditionally served alongside such regional staples as cornbread and collard greens. Many white acre pea preparations use rendered bacon fat as a flavoring element. However, other fats, such as olive oil, create the same creamy texture as bacon fat with less dietary implications.
Split peas are a small green member of the legume family. Often used for split pea soup or cooked Southern-style with ham hocks, split peas are a high-protein, low-fat food source. Because split peas are smaller in size than many other legumes such as kidney beans or chickpeas, they don't necessarily require soaking before you cook with them. But doing so plumps the beans, cuts down on cooking time, reduces natural chemicals in the beans that cause gas and does not affect the nutritional value.
Split peas are winter harvested legumes that come in yellow and green varieties. These seeds from the Pisum sativum, originally round when harvested and dried, measure approximately ¼ inch wide. When husked and split, these peas cook more quickly.
Crowder peas, or cowpeas, also known as field peas, are a popular variety of legume used in Southern cooking in the United States. Crowder peas were brought over from Africa during the time of the slave trade and were a staple crop. The name refers to how crowded the peas are in the pod. They are eaten fresh like green peas, or dried for later use. There are a number of ways to buy dried crowder peas.
Split yellow peas come from the pea plant. The only difference between a yellow pea and green pea is color. Peas are actually the seed of the plant. When harvested from the pea pods, yellow peas are skinned and in some cases the natural seam in the pea is separated to promote faster cook times. So, it does not take long to soften split yellow peas when cooking them. Once softened they can be seasoned and used as desired.
Crowder peas belong to the Cowpea legume family, one of the oldest bean groups known. According to Purdue University, Crowder peas got their name because the seeds are crowded inside the pod. Cooked dry Crowder peas provide an excellent source of dietary fiber, vitamins and antioxidants. As noted by Kansas State University, Crowder peas and other dried peas are the only group of foods categorized as both protein-rich foods and vegetables. Cooking and serving dried Crowder peas is easy and nutritious.
Pea pods have a variety of uses in several recipes and are commonly found in Asian recipes. They are available either fresh or frozen, and can be prepared in a number of ways. They can be sauteed, grilled and even eaten raw. The most common preparation of pea pods is a simple steaming, after which they can be added as a topping to another recipe, or simply eaten on their own as a side dish.
Dried split peas belong to the same family as beans and lentils. Like any pulse or legume, split peas can be prepared by boiling in water until tender, but they don't require the long soaking time that beans do.
Yellow split peas provide eaters with healthy servings of protein and fiber. Soaking yellow split peas is not an absolutely necessary preparation, as they are soft enough as is to use in cooking. However, a generous soaking period washes dirt and contaminates from the surface of the pea, and softens the body of the pea further. A soaked, softened pea results in reduced cooking time and an improved texture when pureeing the yellow split peas into a soup.
Dried peas can be stored for years and are readily available at any supermarket. Dried peas are often seasoned and eaten as dried snacks. Peas are very healthy and are high in dietary fiber. Peas are a popular ingredient in many soups, salads and rice dishes. Dried peas can be soaked and softened for these types of recipes. Dried peas should be well rinsed, soaked and drained just before cooking.
Field peas, also known as Southern peas or cowpeas, are actually a bean that is picked in the green stage and dried. These are often sold at grocery stores as dried peas for use in soups and other dishes. Like other members of the legume family, field peas are a source of fiber and protein. Since the peas are dried, they must be cooked properly in order to rehydrate without losing any of their flavor.
Field peas are a hearty, healthy legume and when served with rice, make a great protein or meat substitute. The peas are commonly sold dried and bagged. While this option is the most affordable option, cooking time can often be lengthy. Using a few tips, you can actually cut your preparation time approximately in half, making field peas a more viable option for dinner.
The sweet taste and crisp texture of sugar snap peas complements a variety of dishes, and their minimal preparation requirements make them suitable for a quick addition to any meal. Cook sugar snap peas in just a few minutes by boiling, steaming or stir-frying them, and add butter to the cooking process for a boost in flavor and a touch of creamy coating. Buttered sugar snap peas serve as a stand-alone side dish or as an addition to vegetable dishes.
Yellow split peas are full of protein and other nutrients, making them a nutritious ingredient to add to soups and other savory recipes. A soaking period is not required for yellow split peas; however, soaking them in a water and baking soda mixture will produce peas that puree into a smoother soup after cooking. After soaking and rinsing the yellow split peas, they cook quickly by simmering on the stovetop and will be ready to eat in only an hour or two. Two cups of dried yellow split peas will yield approximately four servings.
Snap peas are a versatile vegetable, one that allows the entire pod to be eaten, or as shelled peas. Snap peas are delicious eaten raw or cooked. When cooked, there are a wide variety of recipes in which to choose. One yummy way to prepare snap peas is to make a spicy version with mustard that works great as an appetizer or side dish.
Pea pods, or Chinese snow peas, are an essential staple vegetable in Chinese stir-fry cuisine. They differ from sugar snap peas in that the pods are flat and are available either fresh or frozen. They are also equivalent to green beans in that you can eat both the pod and the sweet, tender inside seeds. For a refreshing change, substitute pea pods for green beans in any recipe.
Cooking dried split peas is simple. The peas have one of the shortest cooking times of all legumes. Once you get the hang of it, you will be cooking a variety of split pea soups in no time.
Learn how to make peas and onions from a simple recipe in this free American cooking video.
Peas fresh from the shell are a treasure. Available only for a brief period in late spring, they should be cooked simply and savored for their sweet freshness. Sugar snap peas and Asian snow peas, with their edible pods, are available more often.
