Latvian Grey Peas with Bacon

Ingredients

• 2 cups dried grey peas (or substitute marrowfat peas)
• 6 oz thick-cut bacon, diced
• 2 large onions, diced
• 1 tbsp vegetable oil
• Salt and black pepper to taste
• Water, for soaking and cooking

Before you cook

• Rinse the grey peas and soak them in plenty of cold water overnight.
• Dice the bacon and onions.

Steps

1. Drain the soaked peas and rinse them again.
2. Put the peas in a large pot and cover with fresh water by 2 inches.
3. Bring to a boil, then skim off any foam.
4. Reduce the heat to a low simmer.
5. Cover partially and cook for 1 hour 30 minutes until the peas are tender but still holding their shape.
6. Drain the peas, reserving a little of the cooking liquid.
7. Heat the oil in a skillet over medium heat.
8. Add the diced bacon and cook until it renders its fat and turns crisp, about 6 minutes.
9. Add the diced onions to the skillet.
10. Cook, stirring occasionally, for 15 minutes until deeply golden and caramelized.
11. Add the drained peas to the skillet.
12. Stir in a splash of the reserved cooking liquid to loosen everything.
13. Cook for 3 minutes, stirring gently, until warmed through.
14. Season with salt and pepper.
15. Serve warm as a hearty lunch on its own or alongside rye bread.