Cooking Split Peas

Split peas have a lot of protein, complex carbohydrates, and fiber. I got some a couple weeks ago for 79 cents a pound, and with about 100 grams protein per pound that’s about .8 cents a gram for protein, as cheap as you will find it anywhere.

Get a nice medium sized pot. Sort through the peas for rocks and debris and put them in the pot. Then add seven cups of water, a teaspoon of salt, and a teaspoon of curry powder to the peas and water and give them a stir. Add about a teaspoon of cooking oil to the pot to prevent foaming, then place over high heat and bring to a boil. Don’t walk away from the pot for long or it will boil over. You have to stir the peas so they don’t stick.

When the peas are boiling turn down the burner to the lowest setting and cover the pot with a lid. Let the peas simmer on the stove covered and stir them every ten minutes so they don’t scorch and so they cook evenly. After about an hour the peas will be breaking down and need to be stirred and watched more often. In about an hour and a half the peas will be completely cooked. Use an immersion blender to make them smooth and uniform, them bottle them into two wide mouth quart jars. Let the jars cool on the counter, shaking them now and then so the cooked peas do not separate. When the jars are cool, place in fridge overnight to set.

If you have paid attention to what you are doing and not scorched your peas you will have a mild peas porridge in your fridge for a quick vegetable source of protein and fiber. This costs less than protein powders and replaces a highly-processed food-like substance with one that is closer to how nature intended from whole food plant based sources.

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