Grey Peas and Bacon
Stewed grey peas with fried onion and bacon. · Latvia
Stewed grey peas with fried onion and bacon.
About Grey Peas and Bacon
Earthy grey peas are boiled soft and tossed with crisp fried bacon and onion into a simple, hearty dish. It is considered the national dish of Latvia, especially at Christmas.
🏛️ History & Culture
Grey peas and bacon, known in Latvian as *pelēkie zirņi ar speķi*, is a staple of Latvian cuisine with deep rural roots, traditionally eaten during the winter solstice and Christmas celebrations. Its origins are tied to the hardy cultivation of grey peas in the Baltic region, a crop that thrived in cool climates and was easily dried for long storage, making it a vital food source before modern preservation.
Regional variations are modest, with the core dish—boiled grey peas tossed with fried diced bacon (speķis) and sautéed onions—remaining consistent across Latvia, though some families add a splash of cream or season with marjoram. Culturally, the dish symbolizes abundance and is often served as a Christmas Eve side, alongside sauerkraut and pīrādziņi, representing a link to agrarian traditions and the festive sharing of hearty, humble food.
🍳 How to make Grey Peas and Bacon
AI-assisted, not kitchen-testedLatvian Grey Peas and Bacon (Pelēkie zirņi ar speķi)
A humble, earthy Latvian classic of slow-cooked grey peas finished with crisp bacon and sweet fried onions — a staple of the Christmas table and a true taste of the Baltics.
- Prep
- 15 min
- Cook
- 180 min
- Total
- 195 min
- Serves
- 4-6
- Difficulty
- Easy
Recipe ingredients
- 400 g (14 oz) dried grey peas, true Latvian pelēkie zirņi if obtainable; substitute with whole dried green or brown peas, not split
- 2 L (8½ cups) cold water, for soaking
- 1.5 L (6½ cups) fresh water, for cooking
- 1 tsp salt, plus more to taste
- 200 g (7 oz) smoked bacon, preferably fatty slab-style Latvian speķis; substitute with thick-cut smoked bacon
- 1 large yellow onion, finely diced
- 0.5 tsp freshly ground black pepper, to taste
Steps
- 1 Rinse the dried grey peas under cold running water, then place in a large bowl and cover with about 2 L of cold water. Soak overnight (8-12 hours); this step is essential for true grey peas, which are very hard and will not soften properly without long soaking.
- 2 Drain and rinse the soaked peas, then transfer to a heavy pot. Add 1.5 L of fresh cold water and bring slowly to a gentle boil over medium heat.
- 3 Skim any foam that rises, reduce the heat to low, partially cover, and simmer gently for 2 to 2½ hours, stirring occasionally, until the peas are very soft and beginning to break apart. Add hot water as needed to keep the peas submerged. Season lightly with salt near the end of cooking.
- 4 While the peas finish, dice the bacon into roughly 1 cm pieces. Place in a cold skillet and cook over medium heat, rendering the fat until the bacon is deeply golden and crisp, about 6-8 minutes. The bacon should be cooked to an internal color throughout — no pink remaining — and reach a safe rendering temperature; drain all but about 2 tablespoons of the fat.
- 5 Add the diced onion to the bacon fat in the skillet and fry over medium-low heat for 8-10 minutes, stirring often, until the onion is soft, translucent, and lightly caramelized at the edges.
- 6 Mash about one-third of the cooked peas with a spoon or potato masher directly in the pot to thicken the mixture, then stir in the crisp bacon, the fried onion (along with any remaining fat), and the freshly ground black pepper. Taste and adjust salt.
- 7 Serve hot in shallow bowls, traditionally alongside dark rye bread, and for the Latvian Christmas table with sauerkraut (skābie kāposti), pickled cucumbers, and a glass of Riga Black Balsam or beer.
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Grey Peas and Bacon — frequently asked questions
What is Grey Peas and Bacon?
Earthy grey peas are boiled soft and tossed with crisp fried bacon and onion into a simple, hearty dish. It is considered the national dish of Latvia, especially at Christmas.
What is Grey Peas and Bacon made of?
Grey Peas and Bacon is made with grey peas, bacon, onion, salt and pepper.
Where does Grey Peas and Bacon come from?
Grey Peas and Bacon comes from Latvia, and is especially associated with Nationwide. Grey peas and bacon, known in Latvian as *pelēkie zirņi ar speķi*, is a staple of Latvian cuisine with deep rural roots, traditionally eaten during the winter solstice and Christmas celebrations.
Where can I eat Grey Peas and Bacon?
A Latvian home at Christmas, with a glass of kefir.
How do you make Grey Peas and Bacon?
Making Grey Peas and Bacon at home takes about 15 minutes of prep and 180 minutes of cooking. The recipe on this page serves 4-6 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.
Taste Grey Peas and Bacon in Latvia
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✅ Before you go to Latvia
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