Cookbook:Boiled Yellow Split Peas
(Redirected from Cookbook:Yellow split peas)
| Boiled Yellow Split Peas | |
|---|---|
| Category | Pea recipes |
| Servings | 10 |
| Time | 2 hours to overnight |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Vegetarian Cuisine
| NUTRITION FACTS | |
|---|---|
| Serving Size: | ¼ cup (45 g) (dry) |
| Servings Per Recipe: | about 10 |
| Amount per serving | |
| Calories | 110 |
| Calories from fat | 0 |
| Total Fat | 0 g 0% |
| Saturated Fat | 0g 0% |
| Cholesterol | 0 mg 0% |
| Sodium | 20 mg 1% |
| Total Carbohydrates | 28 g 9% |
| Dietary Fiber | 12 g 48% |
| Sugars | 2 g |
| Protein | 10 g |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 2% |
| Iron | 0% |
These legumes are flavorful and healthy, but require soaking.
Ingredients
[edit | edit source]- ½ pound (225 grams / 1¼ cups) dry yellow split peas
- 3–4 cups (¾–1 liter) potable (drinking) water
- ⅛ teaspoon baking soda, if needed (see tips)
Procedure
[edit | edit source]Quick method
[edit | edit source]- Pick over beans, then add hot water.
- Boil for two minutes.
- Set aside for 1 hour.
- Drain and rinse.
- Simmer until tender.
Overnight method
[edit | edit source]- Pick over beans, then add cold water.
- Soak overnight, or 6 hours minimum.
- Drain and rinse.
- Simmer until tender.
Notes, tips, and variations
[edit | edit source]- As beans are a natural product, pick over beans, discarding any stones, dirt particles, or discolored beans before soaking or cooking.
- If you have hard water in your area, adding ⅛ teaspoon baking soda will reduce the cooking time.
- Make sure water covers beans by at least 2 inches (5 centimeters), check on water level every little while, and don't let the top beans get above the water.