Green split peas are often seen next to the dried peas and beans in the store, but these legumes have the advantage of cooking faster than beans or other pea varieties. They also do not need to be rehydrated overnight. Since they have been split, they can absorb water faster than whole beans and peas. This means that the peas will break apart while cooking, leaving a thickened soup. When you have finished cooking green split peas, you can use them in one of the most common recipes for them--split pea soup (see Resources).
Things You'll Need
- 1 c. green split peas
- 3 c. water
- Salt and pepper to taste
- 2 qt. pot
Examine the peas and remove any stones that might have gotten caught in the batch.
Place the peas and the water into a 2-qt. cooking pot and bring to a boil.
Reduce the heat to medium-low and simmer the peas for 30 to 40 minutes, covered. The peas should be tender.
Add salt and pepper to taste. Serve as is or use in your favorite recipe.