Historians claim that the most famous dish for beggars and commoners in ancient Greece was gray peas. But in France, this product was sold exclusively to the table of the king himself. Latvians also consider gray peas as their national dish. It is incredibly popular in the country. Perhaps, if a representative of the legume family knew how to talk, then he would definitely call Latvia his native home. The product is quite expensive. For 1 kg of gray goodies you can give 12-18 dollars. Dishes from such a product are served exclusively for holidays and celebrations, in particular for Christmas.
The benefits of gray peas
First, like many other legumes, this pea is an excellent source of protein. 100 g of dry product contains the same amount as in a decent piece of beef. The calorie content of peas is decent: 310 kcal per hundred grams. It is explained by the high content of starch, protein and carbohydrates. Moreover, protein is more in a mature product, and carbohydrates - in young peas. If you adhere to separate nutrition, then this is an unacceptable combination for you. Therefore, it will not work to feast on such peas.
Secondly, gray peas are simply a storehouse of vitamins and minerals (zinc, chromium, calcium, iodine, phosphorus, potassium, vitamins B and E, iron, selenium, vitamin A).
Healing properties and qualities
It is very important to remember a simple truth - you can not overeat. So that ordinary pea soup or porridge does not turn into a "powerful tool of the proletariat", it is important to observe the norm. The serving should be the size of a handful. Remember that dry peas will boil one and a half times.
If you know the measure, then eating gray peas will only benefit. The product contains substances that help with hypertension, problems with the heart and gall bladder, which allow you to regulate the metabolism and are used for the prevention of cancer. Studies confirm that gray beans are an excellent diuretic.
Cosmetic properties
Peas of this type can also be used as a cosmetic product. He is a great antioxidant. The first thing you will feel is the anti-aging effect. The skin will become much softer, the number of black dots will decrease, even boils will leave, according to Latvian beauties. Gray beans are crushed to a state of flour, poured with a glass of boiling water, wrapped in gauze, slightly cooled and applied to the affected area. Using the same pea flour and a couple of spoons of sour cream or whey, you can prepare a wonderful face mask.
To restore elasticity and even out skin tone, use mashed boiled peas. And in combination with a spoonful of cream or a couple of drops of peach oil you get an incredible mask with a whitening effect. You can also make a soft scrub from flour. Massage your face with him a couple of times a week, and fat content, as well as unpleasant rashes will go away.
Gray peas with speck
Since the product that is being narrated today is quite problematic to buy, they are preparing it for the holidays and special dates. In ancient times, dishes made from gray beans were called "tears of Christ." Latvians still believe that if you try this dish before Christmas, then none of the family members will ever cry next year. They will warm up their "cup of tears" at the festive table.
In Latvia, this pea is served with greaves. If in France fried sausages were added to a dish, and German housewives put smoked chicken breast in gray peas, then Latvian cooks prefer to add speck. This is exactly how lard, fried bacon, cracklings or small slices of brisket are called in Latvia.
Essential Ingredients
- 320 g peas.
- 170 g speck.
- Bay leaf.
- Onion.
- 70 g of butter.
- Pepper.
- Salt.
Description of the cooking process
Despite the difficulty of finding the main ingredient, the recipe for gray peas with slices of bacon is very simple and understandable even for a novice housewife. The first thing to do, as with any other representative of the legume family, peas need to be soaked in cold water for a day. Do not forget to change the water several times during this time. Before cooking, the water changes again. Peas cost 20 minutes, then go with the liquid to the pan. A bit of salt. Bring to a boil, reduce heat and cook until cooked.
Peel onions, cut into cubes or half rings. Fry it in a fairly large amount of butter. After 3-4 minutes, add a speck to the onion. Fry over high heat for 2 minutes. Add the lard with onion to the peas. We make the smallest fire and simmer the dish for 30 minutes. You can turn off the gas completely, but the time of languishing will be increased by 15-20 minutes. When serving, the dish is decorated with fresh herbs and a cube of butter.
From drinks to peas with speck, traditional Latvian kefir or liquid yogurt is served. So prepared peas can be used as a side dish for smoked meat or sausages.