Split peas "à la française"
To cook fresh peas à la française (French style), they are first blanched in boiling water, then combined with fried lardons and onion. This idea can also be used with split peas, but they need cooking for much longer.
172 K 3.5/5 (58 reviews)
55 min.
Easy
12 people
4 IngredientsLast modified on: February 5th 2020
For 12 people, you will need:
900 ml split peas
3 
3 tablespoons 
450 ml 
Times for this recipe
Preparation: 45 min.
Resting: 2 min.
Cooking: 7 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 40 min.
Put 900 ml split peas on to boil in a large pan of salted water.
Stage 2
Cook until tender.
Stage 4 - 5 min.
Pour 3 tablespoons oil into a large pan on high heat. When good and hot add 450 ml small pieces of bacon (lardons) and fry for a few minutes until lightly browned.
Stage 5 - 2 min.
Add the chopped onion, mix well and cook for a further 1 or 2 minutes.
Stage 6 - 2 min.
Add the split peas, mix well and check the seasoning. Leave to heat through completely before serving.
Remarks
This "à la française" method can be used with other dried beans and pulses, such as lentils or haricot beans.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 160 RDI=20 % | 320 RDI=50 % | 4,050 RDI=200 % | 16,960 RDI: 200 % |
| Per 100 g | 6 RDI=3 % | 9 RDI=1 % | 20 RDI=3 % | 230 RDI=10 % | 960 RDI: 10 % |
| Per person | 10 RDI=4 % | 10 RDI=1 % | 30 RDI=4 % | 340 RDI=20 % | 1,410 RDI: 20 % |
How much will it cost?
- For 12 people : 4.95 €
- Per person : 0.45 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Small pieces of bacon
Like these other recipes: Beef braised in reduced red wine, Langres-style spinach, Bistro-style cabbage salad, Quiche Lorraine, Röstis, ... See them all 41
Onion
Like these other recipes: Spicy mustard cauliflower cheese, Cretan Bread, Creamy Comtoise artichoke gratin, Creamy risotto with diced vegetables and flax seeds, Winegrowers' sausage casserole, ... See them all 147
Oil
Like these other recipes: Ali Baba bread, Chicken and mushroom brik rolls, Gratin du Nord, Ardennes Salad, Baked Camembert, ... See them all 91
Other recipes you may also like
Tomato meat balls
Meat balls in a tasty tomato sauce with herbs and white wine.February 28th 2012217 K5 30 min.
Stuffed baguette
This baguette is "stuffed", rather than merely filled: hollowed out and refilled with a tasty mix of sautéed onions, fried bacon bits and eggs, before browning in the oven. A useful way to use up a leftover baguette, even if it is already going dry. It makes a great dish that children love, and...September 11th 2019111 K3 55 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020339 K5 1 hour 15 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011360 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025295 K 24.5 3 hours 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.