Marrowfat peas with bacon and molasses
  • Cooking Time: 60-90
  • Servings: 4-5
  • Preparation Time: 20
  • Basic
  • 400 grams of dried marrowfat peas, soaked overnight
  • 400 grams slices of unsmoked bacon, cut into cubes
  • salt
  • pepper
  • 3 onions, in pieces
  • At the side/condiments:
  • 3 onions, finely chopped
  • 4 tablespoons of mustard
  • 100 grams of pickled gherkins, chopped
  • 100 grams of cocktail onions
  • vinegar
  • molasses
  1. 1 Cook the marrowfat peas in the soaking water with a bit of salt for about one to one and a half hour
  2. 2 Fry the bacon cubes with pepper and salt in a skillet for about 10 minutes
  3. 3 Then add the pieces of onion and keep on frying gently for another 10 to 15 minutes
  4. 4 In the meantime put the rest of the chopped onions, mustard, cocktail onions and pickled gherkins in separate dishes or bowls
  5. 5 Pour some vinegar in a small jug and put a spoon in the jar of molasses
  6. 6 Drain the marrowfat peas and mix carefuly with the bacon and fried onions, try not to mash the peas
  7. 7 Heat through for a few minutes and serve with the separate bowls, vinegar and molasses on the table
Grauwe earten mei spek and sjerp/Kapucijners met spek en stroop This is a dish I really like. We never had it at home, probably due to Mum’s pork allergy. She preferred brown beans, which she could serve with the pork at the side and have the beans without the pork herself. I learned to eat it at other peoples homes and at friend’s places. The basics are traditionally Dutch, but the things going along with it differ by area and even by families. This recipe is as I had it most often, and I suspect it to be Frisian because of the mustard, but there were also friends who served apple sauce at the side or used smoked bacon instead of unsmoked. There is also a more elaborate version I once saw in a cookbook using things like leeks, onions, rashers of smoked bacon, ketjap manis (sweet soy) ginger powder and piccalilly.