Pease Pudding (Pureed Peas)

The traditional accompaniment to boiled beef and carrots with dumplings.

• Ready In: 2 hrs 5 mins
• Serves: 6-8
• Yields: 4 cups

Ingredients

• 2  cups  dry  split peas
• 2  cups water
• 1  teaspoon salt
• 4  tablespoons butter
• 1⁄4 teaspoon white pepper

Directions

1. Wash the split peas thoroughly under cold running water until the water runs clean. Pick over the peas and discard any discolored ones and any foreign objects such as small stones.
2. In a medium saucepan, bring the 2 cups of water to a boil and drop in the peas slowly. Reduce the heat and simmer, partially covered, for 1.5 hours, or until the peas can be easily mashed with a spoon against the side of the pot.
3. Drain the peas in a colander and force them through a fine sieve set over a large bowl.
4. Return the peas to the pan and cook over low heat, stirring constantly, until the puree is heated through. Stir in the salt, butter, and pepper. Serve immediately.