Split Pea Purée with Smoked Ribs

A tasty, hearty slow-cooker meal—give it a try! Today I made split pea porridge. It's incredibly good, especially when you cook the peas down to a smooth purée and add smoked meat. You can control how soft they get, of course. In a slow cooker it comes out so rich and fragrant! The only trick: pull out the steam valve so the foam doesn't boil over.

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Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 % 12 g
Fats 41 % 16 g
Carbohydrates 28 % 11 g
235 kcal
GI: 100 / 0 / 0
  • Rinse the peas under running water a couple of times to wash off any dust. Cover the rinsed peas with cold water and let them soak for 2–3 hours. Set the slow cooker to the "Bake" program and pour in the vegetable oil. Meanwhile, peel and dice the onion. Add the diced onion to the hot oil and sauté for just 4–5 minutes, then add the soaked peas and salt and pour in the water. You can set the cooking time manually to about 2 hours, or keep an eye on it and cook the peas to whatever texture you like (I love mine mashed smooth, but some people prefer the peas more intact). About 10 minutes before the end, add the ribs cut into serving pieces. Serve the pea porridge sprinkled with dried seasoning to taste. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Dried green peas, unboiled whole - 340  kcal/100g
  • Crushed raw peas without seed coating - 348  kcal/100g
  • Crushed boiled peas - 115  kcal/100g
  • Turkish peas, dried, uncooked - 360  kcal/100g
  • Dried, uncooked cow peas - 343  kcal/100g
  • Dried boiled cow peas - 76  kcal/100g
  • Dried peas - 322  kcal/100g
  • Peas - 298  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Pork ribs - 321  kcal/100g

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