Savory Pease Porridge/Pudding (St. Patrick's Day Leftovers)

Submitted by Andtototoo

"This is an especially good way to use up some of your leftover broth from making your corned beef and cabbage (along with the other vegetables) after St. Patrick's Day."

 

• Ready In: 1hr 40mins
• Ingredients: 5
• Serves: 6

ingredients

• 2 cups yellow split peas, soaked overnight
• 6 cups broth
• 2 tablespoons butter
• salt, as needed
• black pepper, as needed

directions

1. Drain the yellow split peas that you soaked in water overnight and put them in a large soup pot.
2. Add 6 cups of broth, left over from your St. Patrick's Day corned beef and cabbage meal.
3. Bring the liquid to a boil, skimming off any "guck" that comes to the surface. Reduce heat to medium low, and cook for 90 minutes, adding more broth as needed.
4. After the split peas are soft, drain off any excess liquid. Add the butter and mash up the peas, seasoning with salt and pepper if needed.
5. This can be served as a main dish or a side. Also good to use as a spread on bread.