I always keep split peas in my cupboard because they are so versatile and easy to cook. They are my “go-to” beans.
Unlike most beans, split peas don’t need overnight soaking and long cooking. About 15 minutes cooking time is all they need to become edible.
They are creamy and can even become creamier if a portion of the beans is blended or mashed. While split peas are great with any vegetables, they can also be cooked with only the most basic of ingredients—minced garlic and diced onion.
So far, I’ve seen two colors of split peas, green and yellow. Greens are more widely available in Manila. They are available in supermarkets and can be found at the dry beans and grains section.
Below is a sample recipe, which can be altered in so many ways or revamped totally.
1/3 cup green split peas
1/3 cup yellow split peas
3 cups of water
2 cloves of garlic, minced
1 white onion, diced
A dash of turmeric
Salt to taste
3 Tbsp carrots, diced
2 Tbsp bellpepper, diced
3 Tbsp malunggay leaves
A handful of spinach cut into strips
Grape seed oil (optional)
1. Boil the split peas in 1 cup of water for about 15 minutes. Check, if soft, set aside and let cool half of the beans and some of the water. When cool enough, blend and toss back to the cooker.
2. Meanwhile, add the garlic, onion, salt, and turmeric.
3. After about 5 minutes, add the carrots, bellpepper, and malunggay. Add water as needed but don’t add all the water in as it’ll slow the cooking. Just make sure that there’s enough for the ingredients to cook and not burn.
4. After about 2-3 minutes, add the spinach and add the remaining water. The soup should be ready in about 7 minutes or so.
5. Remove from the heat and drizzle some grape seed oil.
3 to 4 persons.