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Brief overview
Pelēkie zirņi ar speķi, or grey peas with bacon, is a dish that holds a special place in the heart of Latvian tradition. Rich in flavour and steeped in history, it is a warming, earthy meal often enjoyed during winter, especially around Christmas. It reflects the country’s deep-rooted connection to hearty, honest food.
This dish is more than just comfort on a plate. It speaks of rural life, of long, cold seasons, and the satisfaction that comes with a bowl of something slow-cooked and sustaining. While it may look simple, its role in Latvian culinary identity is anything but modest.
Want to dive deeper into Latvian Cuisine? Don’t miss our post on 17 Traditional Latvian Foods to Try
What Is Pelēkie zirņi ar speķi?
Pelēkie zirņi ar speķi is a combination of dried grey peas and diced smoked bacon, simmered together until the flavours mingle into something greater than the sum of its parts. It is often served hot, sometimes with a side of dark rye bread to round out the meal.
Grey peas, native to Latvia, are small, round and slightly darker than green or yellow varieties. They are prized for their firm texture and nutty taste, which pairs beautifully with the salt and fat of smoked pork. It is a dish built on balance and simplicity.
Traditionally eaten during Christmas Eve when meat is often avoided, the vegetarian version is common too. However, the most iconic form includes rich, smoky bacon, making it a celebratory dish in both taste and symbolism. It is both humble and festive, depending on the context.
Ingredients and Taste
The main ingredients are dried grey peas, which must be soaked overnight and boiled until tender, and diced smoked bacon, fried until crisp. The peas are then mixed with the rendered bacon and its fat, allowing the rich flavour to coat each bite generously.
Seasoning is minimal, typically limited to salt and sometimes black pepper. This restraint allows the natural flavours to shine through. The peas offer a slightly earthy, nutty bite, while the bacon delivers deep smokiness and savoury richness with every mouthful.
The texture is key. The peas hold their shape without turning mushy, giving a firm bite that contrasts beautifully with the crispness of the bacon. It is hearty without being heavy, with each element doing just enough to make the whole dish feel complete.
Though simple on paper, the taste is anything but plain. The fat from the pork melds with the starch of the peas, creating a dish that lingers on the palate. It is a combination that satisfies without overwhelming, making it as suitable for everyday meals as it is for festive tables.
A Taste of History
Grey peas have been grown in Latvia since ancient times. In fact, this particular variety is so closely tied to Latvian heritage that it has been granted protected status within the European Union. The dish itself reflects a time when local, durable ingredients were essential to survival.
Smoked bacon became a natural partner to the peas, thanks to the traditional methods of preserving meat in rural communities. Together, they made a dish that was filling, nutritious and capable of lasting through the toughest months of the year.
Over time, what began as a practical meal evolved into a symbol of Latvian resilience and cultural pride. Today, Pelēkie zirņi ar speķi is served not just out of necessity, but as a celebration of Latvia’s past and its continued respect for food that is rooted in place.
In every spoonful, you can taste more than just peas and bacon. You taste a landscape, a way of life and a connection to something enduring. It is this honest depth that keeps the dish firmly planted in the heart of Latvian cuisine.
Latvian Pelēkie zirņi ar speķi (Grey Peas with Bacon)
Ingredients
- 300 g dried grey peas or dried marrowfat peas as a substitute
- 150 g smoked bacon slab or streaky, diced
- 1 large onion finely chopped
- 1 tsp salt or to taste
- Freshly cracked black pepper to taste
- 2 bay leaves
- Optional: a knob of butter for enhanced richness
Instructions
- To begin, rinse the dried grey peas thoroughly in cold water. Place them in a large bowl, cover with triple their volume in water and leave to soak overnight. This softens the peas and reduces cooking time.
- Drain and rinse the soaked peas. Transfer them to a heavy-based pot, cover with fresh cold water, and add the bay leaves. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface.
- Simmer the peas uncovered for 1 hour or until they are fully tender but not falling apart. Add salt during the final 10 minutes of cooking to allow the peas to absorb flavour without toughening their skins.
- While the peas are cooking, heat a large dry frying pan over medium heat. Add the diced bacon and fry slowly to render the fat, stirring occasionally, until golden and crisp. This typically takes about 10 to 12 minutes.
- Remove the crispy bacon pieces and set aside. In the remaining bacon fat, add the finely chopped onion. Sauté gently until soft and deeply golden, about 8 to 10 minutes, stirring occasionally to prevent burning.
- Once the onions are caramelised, return the bacon pieces to the pan. Stir to combine and warm through for another 2 minutes. If desired, add a small knob of butter at this stage for added depth and richness.
- Drain the cooked peas well and remove the bay leaves. Taste and adjust the seasoning with salt and freshly ground black pepper, keeping the flavours simple and rustic, as tradition favours.
- Gently fold the peas into the pan with the bacon and onion mixture. Stir carefully to coat the peas without breaking them. Warm everything together over low heat for 3 to 5 minutes to marry the flavours.
- Conclude by serving the grey peas hot in shallow bowls or on rustic plates. This dish pairs beautifully with a glass of kefir or dark rye bread on the side. For added authenticity, garnish with a few extra bacon bits and a pinch of black pepper.
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