Boiled Yellow Split Peas
Plain boiled yellow split peas are a cheap, filling base that takes well to whatever you cook next. Half a pound of dry peas makes enough for ten servings. The method gives you two ways to soak them, a quick boil-and-stand or a long cold soak overnight, so you can start the same afternoon or plan a day ahead. A pinch of baking soda helps if your water is hard.
Instructions
Pick over the split peas and throw out any stones, dirt or discolored peas. Put the good peas in a pot and cover them with hot water.
For the quick soak, bring the pot to a boil and boil for two minutes. Remove it from the heat and leave the peas to stand for 1 hour.
For the overnight soak, cover the picked-over peas with cold water instead and leave them for at least 6 hours, or overnight.
Drain the soaked peas in a colander and rinse them under running water. Return them to the pot with 3 to 4 cups of fresh drinking water.
Make sure the water covers the peas by at least 2 inches (5 centimeters). If your tap water is hard, stir in ⅛ teaspoon of baking soda to shorten the cooking time.
Simmer the peas until they are tender. Check the water level every so often and top it up so the peas on the surface never poke above the water.
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