Yield: 4 servings
Please rinse and “pick-over” your split peas. I have found small pebbles in bags of beans and peas. Best to find them before cooking them!
- 2 cups dried split peas, rinsed and picked over
- 2 tablespoons butter
- 1 sprig fresh rosemary
- 4 cups water
- Combine the peas, butter, rosemary and water in a small saucepan. Bring to a simmer, cover, and let cook on low until the peas are soft, about 20 minutes.
- Once they are done, remove the rosemary sprig and use a fork to whisk the mushy peas into a thick puree. Season to taste with salt.
If your peas take longer than 20 minutes to get soft – fine. Maybe add a little more water (1/2 cup at a time) and keep them simmering. If you feel you’ve added too much water, simmer them with the top off until they thicken to your desired consistency.
Also – be generous with the salt. It really brings out the flavor of the rosemary, butter – and peas, of course!
Source: For Cod and Country, Barton Seaver