If you ever walk into a traditional Lithuanian bar and see a bowl of steaming yellow split peas with bacon placed next to a cold pint, you’re looking at something far more significant than a simple side dish. This humble plate is a true Lithuanian snack for beer, deeply rooted in pub culture and loved for its salty, smoky comfort. It’s not glamorous. It’s not refined. But it is exactly what you want alongside a drink.
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I’ll admit something right away — I don’t drink beer. Never have. My husband, on the other hand, enjoys an alcohol-free IPA (he’s not Lithuanian, but he’s fully adopted this dish). And somehow, even without the beer, this bowl of buttery peas and crispy bacon still feels like a Friday night in a Lithuanian countryside inn. In Lithuania, this isn’t just food. It’s atmosphere.
Split peas have long been part of Baltic cooking. In colder months, they show up in hearty split pea soup, often simmered with ham hock or leftover ham bones. In rural kitchens, yellow peas were cheap, filling, and reliable — pantry staples long before imported ingredients filled grocery store shelves. But this version — boiled peas tossed with bacon and onions — belongs to the pub.
Ingredient Notes
This traditional recipe from Lithuania relies on just a few ingredients, so each one matters.
- Yellow Split Peas. Use dried yellow split peas (not green split peas, nor whole peas). Yellow peas are traditional here. They cook in about 30–40 minutes without soaking, though some brands suggest soaking overnight.
- Oil. A drizzle of neutral oil is enough to sauté the onions. Nothing fancy.
- Onion. A brown or yellow onion works best. It softens and sweetens beautifully over medium heat.
- Bacon or Pancetta. Smoked bacon lardons are ideal. Pancetta works too. You want something with enough fat to coat the peas. This is not the time for lean turkey bacon.
- Salt & Black Pepper. Go light on salt at first — bacon brings plenty. Finish with freshly cracked black pepper.
- Fresh Dill or Parsley. Optional, but adds brightness and color to an otherwise beige dish.
Step-By-Step Method
1. Cook the peas. Bring a large pot of salted water to a boil. Add the yellow split peas and cook for 30–40 minutes, until tender but still holding their shape.
Top tip: Don’t overcook them. You’re not making split pea soup. For extra savory flavor, add bay leaves to the pot.
2. Drain well. Drain the peas thoroughly. You want them dry, not watery.
Top tip: Allow the peas to steam for a few minutes in a colander.
3. Cook bacon and onions. While the peas cook, heat oil in a large skillet over medium heat. Add the chopped onion and bacon. Cook for about 15 minutes, stirring occasionally, until the onions soften and the bacon browns.
Top tip: Let the bacon render slowly — that fat flavors everything.
4. Combine. Stir the drained peas into the bacon and onion mixture. Toss gently to coat. Season with black pepper and salt if needed.
5. Garnish and serve. Sprinkle with fresh dill or parsley and serve warm.
Cooking time is minimal, but the result is deeply satisfying.
Recipe FAQs
Usually no, but refer to the packet instructions for clarity. Most yellow split peas cook perfectly without soaking in about 30–40 minutes.
This isn’t ideal for a slow cooker. You want the peas tender but intact, not mushy like in a split pea soup recipe.
Yes. Skip the bacon and sauté onions in butter or oil. It won’t have the same smoky depth, but it will still be comforting. You may also add crispy onions on top for texture.
Serving Suggestions
Traditionally, this is served warm in bars and pubs as a Lithuanian snack for beer alongside Lithuanian Fried Bread and Cheese Straws. It’s eaten from a small bowl, often alongside dark rye bread. The saltiness pairs beautifully with a cold drink.
At home, you can serve it differently:
- As a side dish next to sausages or roast pork
- Alongside rye bread for a simple supper
- As part of a Lithuanian-inspired spread
It’s surprisingly versatile. And yes, even without beer, it’s still excellent.
More Traditional Lithuanian Recipes To Try
If you enjoy this kind of rustic, flavorful meal, I’ll link more traditional Lithuanian recipes below — from hearty split pea soup variations to cabbage dishes and comfort food classics that define Baltic kitchens.
Yellow Split Peas With Bacon (Lithuanian Snack For Beer)
Ingredients
- 250 g (1¼ cup) yellow split peas dried
- a drizzle of neutral oil
- 1 yellow onion finely chopped
- 100 g (3½ oz) bacon lardons or pancetta smoked
- salt and black pepper to taste
- fresh dill or parsley to garnish
Instructions
- Cook the yellow split peas following the packet instructions. Note that some require soaking them overnight before boiling. We cook ours unsoaked, for about 30-40 minutes in boiling water. They should soften but retain a slight bite in the centre and still keep their shape.
- Whilst the peas cook, heat oil in a large frying pan. Add the onions and bacon and cook over medium heat for about 15 minutes, until the onions soften and the bacon browns.
- Drain the peas, stir in the onions and bacon and season with salt and pepper.
- Serve garnished with fresh herbs on top.
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