Make these a staple…
I’m convinced that if there’s one thing people should be eating way more of it’s green split peas. Eating just one cup of them gives you a third of your protein requirement for the day, has over 15 grams of fiber, and provides a number of other nutrients. AND…they’re super economical. I found green split peas at my local grocery store for 78¢ a pound. 78¢ for a pound of protein-packed, fiber-filled goodness! I don’t think it gets better than that. Because not only are they nutritious and cheap…they’re DELICIOUS.
I prepare there how my Mexican grandmother prepared some of her other legumes (like lentils). So here’s what we’ll need to make these Mexican-style green split peas, or as I like to say, the BEST green split peas:
Ingredients
– Jalapeño
cored and diced
– Onion
diced
– Tomatoes
cored and diced
These three ingredients are actually what make this “Mexican Style” or “A la Mexicana” because it’s the 3 colors of the Mexican flag: green, white, and red . Traditionally it is white onion, but I only had purple on hand. Yellow would work as well.
– Garlic
– Cumin
– Green Split Peas
rinsed
– Broth
I like using vegan chik’n broth, but veggie broth, or even water will work just fine.
– Bay Leaf
– Chipotle Pepper (optional)
Adds a little kick so it is optional, but I’d suggest including it for the delicious smoky flavor it brings to the dish.
– Cilantro
chopped
– Oil
– Salt & Pepper
To taste. Depending on which broth you use, if any, will alter sodium content so salt is to taste.
Directions
On medium-high heat, add the oil to a pot and allow it to get hot. Add in the diced tomato, onion, jalapeño, and the cumin. Sauté until soft and cooked down, then add the minced garlic and mix.
Add the rinsed green split peas and sauté for a couple of minutes.
Pour in the broth or water and bring to a boil. Then, drop in the bay leaf and, if using, the chipotle pepper. Bring down to a simmer, then cover with a lid for 30-40 minutes, depending on texture preference. They’re ready when they’re firm, but cook them longer if you like them softer.
Once the green split peas have reached your texture preference, add salt and pepper to taste. Then, mix in your fresh cilantro and enjoy! I like to pair this dish with my traditional mexican rice or a warm tortilla. Or try adding tortilla strips and avocado! Or by itself. There’s plenty of ways to enjoy this comforting pot of plant-based goodness you just made.
Mexican Style Green Split Peas
Featuring flavors like tomato and fresh cilantro, these Mexican style green split peas are a savory and delicious way to pack in some plant-based protein.
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Ingredients
2 tablespoons 2 Oil
1/4 cup 1/4 Jalapeño diced
1/2 cup 1/2 Onion diced
1 cup 1 Roma tomatoes cored & diced
1/2 tablespoon 1/2 Cumin
1 tablespoon 1 Garlic minced
2 cups 2 Green Split Peas rinsed
5 cups 5 Broth or Water
1 1 Bay Leaf
1 1 Chipotle Pepper optional
1/2 tsp 1/2 Salt or to taste*
Pepper to taste
Directions
- On medium heat, add oil to a pot and allow to heat up. Add in the tomato, onion, jalapeño, and cumin. Sauté until soft and cooked down.
- Once the veggies are cooked down, stir in the minced garlic until fragrant. About 2 minutes.
- Add in the rinsed split peas and sauté another couple minutes.
- Pour in the broth and bring everything to a boil.
- Turn down heat to a simmer and add in the bay leaf and chipotle pepper if using.
- Cover the pot with a lid and let it simmer for 30 minutes, or until split peas have reached desired softness.
- Taste for salt and pepper, then add those to taste.
- Stir in the fresh cilantro and enjoy!
Notes
- Depending on which broth you use, if any, will alter sodium content so salt is to taste.
- Store in fridge for up to 5 days.
- Recipe can be doubled, divided, and frozen for quick future meals.
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