2 medium onions, chopped
2 cloves garlic, minced
3 carrots, diced
3 ribs celery, chopped
2 cups dried split peas, checked carefully for debris and rinsed
6-8 cups water
2 medium potatoes, coarsely chopped
1 large bay leaf
1/2 teaspoon celery seed
1 teaspoon dried basil
1 teaspoon dried thyme
1-2 teaspoons liquid smoke
2 teaspoons salt (or to taste)
freshly ground black pepper, to taste
- Spray the bottom of a pressure cooker or Dutch oven with oil. Sauté
the onions for about 5 minutes, scraping the bottom of the pan often,
until they begin to caramelize. Add the garlic, carrots, and celery and
cook for 2 more minutes.
- Add the peas to the pot. If you're using a pressure cooker, add 6
cups of water; for regular cooking, add 8 cups water. Stir in the
potatoes, bay leaf, celery seed, basil, and thyme.
- For pressure cooking: Seal the cooker and bring to high pressure.
Lower heat and cook at high pressure for 6 minutes. Remove from heat and
allow the pressure to come down naturally. If beans are not completely
cooked, cover loosely and cook (without pressure) until they reach the
- For regular cooking: Bring to a boil, cover, and cook over very low
heat for 1 1/2 to 2 hours until peas are soft and disintegrate when
- Add the liquid smoke, salt, and pepper. Check the seasoning and add
more herbs if necessary. Cook several minutes uncovered to thicken (or
add water to thin). Serve with warm whole-grain bread.
Makes about 8 servings, and tastes even better the next day!
Your question and comments are welcome