- 1 [3/4-pound / 340-g] bag split peas, yellow or green
- Cold water
- 1 large smoked ham hock or meaty ham bone
- 1 carrot, peeled and diced
- 1 medium onion, diced
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 8 cups [2 L] soaking + fresh water [approximately]
- 1/2 teaspoon [2.5 mL] salt, or to taste
- 1/4 teaspoon [1 mL] pepper
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- Soak split peas for several hours or overnight, completely covered with cold water.
- Reserve soaking water as part of the liquid called for in the recipe.
- Drain peas, reserving liquid.
- Mix together peas, ham hock or bone, carrot and onion dices, chopped celery, minced garlic, reserved soaking liquid + fresh water if needed, salt and pepper, into a slow cooker.
- Cover; cook on low for 8 to 10 hours, until peas are soft enough to be mashed.
- Remove ham hock or bone; reserve.
- Mash peas using a little boiling liquid, reserving remaining cooking liquid.
- Remove meat from bones; discard bones, dice and reserve meat.
- Taste, checking for seasonings.
- Reheat together cooking liquid, mashed peas and ham dices.
- Serve hot.
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