Bob's Red Mill Green Split Peas 29 oz (822 g)

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Bob's Red Mill Green Split Peas 29 oz (822 g)

Regular Price: US$44.99

Special Price US$34.99

Availability: In stock

Supplier: Bob's Red Mill

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Pantry Staples Dried Beans & Lentils & Peas Peas Split

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US$94.97

Description

An Employee-Owned Company
To Your Good Health®
Non GMO Project Verified
Good Source of Protein and Fiber
Kosher Parve

Our premium quality green split peas are sweet and creamy, ideal for curries, hummus, salads and - of course - classic split pea soup. Cooking split peas is easy since no pre-soaking is required. Simply simmer for 25 minutes.

Dear Friends,

I can remember learning about the glories of beans in grammar school. I pressed a handful of brightly colored varieties into the dirt and was astounded by the green shoots that sprang forth! My love of beans, with their delicious flavors and hearty nutrition, lives on in these green split peas. I hope you will be inspired to cook a hearty portion of these gourmet legumes for you and yours.

To Your Good Health,

Bob Moore

Suggested use

Basic Cooking Instructions

Stovetop: Rinse split peas before cooking. Place 1 cup split peas in a large pot with 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce to a simmer, cover and cook until smooth, about 25 minutes.

Slow Cooker: Rinse split peas before cooking. Place 1 cup split peas, 2 cups water and 1/2 tsp salt into a slow cooker. Cover and cook on low for 3-4 hours or high for 2 hours.

Multi-Cooker: Rinse split peas before cooking. Place 1 cup split peas, 2 cups water and 1/2 tsp salt in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 6 minutes. Natural release the pressure for 20 minutes.

~ Makes 4 servings.

Other ingredients

Green split peas.

Beans are natural agricultural products. Despite use of modern agricultural equipment, it is not always possible to remove all foreign material. Sort and rinse before cooking.