© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Damsel in dis Dress
¼ pound bacon
½ pound pepperoni, ½-inch cubes
5 medium carrots, sliced ¼-inch thick
1 medium onion, chopped fine
1 clove garlic, smashed and chopped
16 ounces split peas
5 cups water
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves
¼ teaspoon ground pepper
½ teaspoon salt
½ teaspoon dried thyme
1 bay leaf
In a large skillet, fry bacon until crisp. Remove bacon from pan, and set aside. Add pepperoni to the drippings, frying until browned; remove to large saucepan. Add onions and garlic to the drippings. Sauté until onions become translucent, then add to the saucepan.
Place dry split peas into the saucepan, along with the water. Add carrots, then stir in the herbs and spices.
Bring to a boil, and reduce heat to low. Cook, covered, for 45 minutes, or until peas just begin to break down. Add more water, if necessary. Remove bay leaf. Garnish each serving with crumbled bacon.