Yellow Split Peas Boiled in Water

Introduction

You can take the quick route with a 1-hour hot-water soak or use the overnight soak, then simmer the yellow split peas until tender. The result is a plain, versatile batch of cooked peas that works as a base for soup, mash, or make-ahead portions.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Servings: 10

Ingredients

• ½ pound (225 grams / 1¼ cups) dry yellow split peas
• 3-4 cups (¾-1 liter) potable (drinking) water
• ⅛ teaspoon baking soda, if needed (see tips)

Instructions

Quick method

1. Pick over beans, then add hot water.
2. Boil for two minutes.
3. Set aside for 1 hour.
4. Drain and rinse.
5. Simmer until tender.

Overnight method

1. Pick over beans, then add cold water.
2. Soak overnight, or 6 hours minimum.
3. Drain and rinse.
4. Simmer until tender.
5. Pick over beans, then add hot water.
6. Boil for two minutes.
7. Set aside for 1 hour.
8. Drain and rinse.
9. Simmer until tender.
10. Pick over beans, then add cold water.
11. Soak overnight, or 6 hours minimum.

Variations

• Replace part of the water with vegetable stock if you want a more savory base; the peas will taste fuller and more soup-ready.
• Use the quick method instead of the overnight method when you need the peas the same day; you get a similar end texture with less advance planning.
• Add the ⅛ teaspoon baking soda when the peas are old or your water is hard; it helps them soften faster and gives a looser, creamier texture.
• Simmer the peas for less time if you want them to hold their shape, or longer until they break down for a mash or thick soup base.

Tips for Success

• Pick over the beans carefully before soaking; split peas can still contain small stones or damaged pieces.
• Match the water temperature to the method: hot water for the quick soak, cold water for the overnight soak.
• Keep the peas at a gentle simmer, not a rolling boil, so they cook evenly without breaking apart too early.
• Start checking tenderness after about 25 minutes of simmering; they are ready when they crush easily with a spoon.
• Use the baking soda only if needed, especially with older peas, because too much can turn the pot mushy fast.

Storage and Reheating

Store cooled split peas in an airtight container in the fridge for up to 5 days. For longer storage, freeze them in freezer-safe containers or portioned bags for up to 3 months.

Reheat on the stovetop over medium-low heat with a splash of water, stirring until warmed through. You can also microwave them in a covered bowl in 30-second bursts, adding a little water if they have thickened in the fridge.

FAQ

Do yellow split peas need to be soaked first?

They can cook without soaking, but the quick soak or overnight soak helps them soften more evenly and usually shortens the simmer time.

When should you use the baking soda?

Use it if the peas stay firm after a long simmer or if your water is hard. A small amount helps them soften, but more than that can make the texture too soft.

Can you use green split peas instead of yellow split peas?

Yes. They cook in much the same way, but the flavor is a little earthier and the color will be different.

Why are the split peas still firm after simmering?

Old peas, hard water, or a short soak can all slow them down. Keep simmering and add the baking soda if needed.