Yellow Split Peas With Bacon (Lithuanian Snack For Beer)
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.
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.