Recipes
Dinner
Dutch
Marrowfat Peas with Bacon and Onion
Old-fashioned nutritious dish: Captains dinner style.
25 min
Total time
4
Servings
Medium
Difficulty
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Overview
Ingredients
Steps
Tips
AI Power
Burners
Top Left
Top Right
Center
Bottom Left
Bottom Right
Ingredients
−
4 servings
+
800 g
Marrowfat Peas
200 g
Bacon Bits
1 piece
Onion
4 pieces
Pickles
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Steps
1
Fry bacon and onion
Fry the diced bacon and finely chopped onion – 10:00
🔥 10 min
Top Left
Start Step
If using dried marrowfats, a 12-hour soak is mandatory. Even 10 minutes less and they might stay hard in the middle.
2
Heat marrowfat peas
Heat the marrowfat peas (from jar or tin) – 5:00
🔥 5 min
Top Right
Start Step
Render the bacon lardons slowly so the pan fills with rich bacon fat. Fry the onions directly in that fat.
3
Chop toppings
Chop pickles, silverskin onions, and gherkins – 4:00
🔪 4 min
Center
Start Step
Be gentle when stirring the cooked peas into the bacon-onion mix. Marrowfats break open easily and turn to mush if handled roughly.
4
Serve
Serve everything with coarse mustard – 2:00
⏸ 2 min
Bottom Left
Start Step
Serve with a buffet of toppings: piccalilli, small pearl onions, gherkins, and strong mustard are absolutely required.
Chef Tips
If using dried marrowfats, a 12-hour soak is mandatory. Even 10 minutes less and they might stay hard in the middle.
Render the bacon lardons slowly so the pan fills with rich bacon fat. Fry the onions directly in that fat.
Be gentle when stirring the cooked peas into the bacon-onion mix. Marrowfats break open easily and turn to mush if handled roughly.
Serve with a buffet of toppings: piccalilli, small pearl onions, gherkins, and strong mustard are absolutely required.
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