Split peas not getting soft

Jan 7 2011 1044 AM 60. Unsoaked peas take from 1 to 2 hours of simmering.

Split peas cook relatively quickly.

Split peas not getting soft. Jan 7 2011 1044 AM 60. I have made dried yellow split pea soup many times from a very simple recipe that doesnt require any soaking and only about an hours cooking. It says But whatever I do I get crunchy soup.

I even soak them overnight and have cooked the soup for as long as three hours – and the split peas still have a slight crunch. If the peas and beans or lentils for that matter are old they will not soften. It is best to buy new ones.

Their shelf life is about one year. Split peas cook relatively quickly. Unsoaked peas take from 1 to 2 hours of simmering.

Soaked peas take about 40 minutes. Also the only difference between yellow and green split peas is color. Split peas absorb lots of water as they cook so check the soup often and add liquid as needed.

Split peas cook relatively quickly. Unsoaked peas take from 1 to 2 hours of simmering. Soaked peas take about 40 minutes.

Also the only difference between yellow and green split peas is color. Split peas absorb lots of water as they cook so check the soup often and add liquid as needed. Nov 28 2020.

I see now you cooked the soup on low for 12 hours. That is likely the problem. Soups made with dried peas and beans need to BOIL for at least an hour.

Slow cooking split peas is likely the issue. My mom used to make peas soup in her old fashioned pressure cooker. You cant use a slow cooker.

It appears from many comments that the ham bone broth may be too salty which may be the reason the peas are not getting soft and turning into a puree. In the future I will cook the peas in water only strain off the water add my ham bone broth and the vegees and ham. The peas might be very old.

In that case they just wont get soft. I would not soak them any longer. 12 to 15 hours is more than enough.

You might try simmering them a bit longer. Peas can also become hard in storage if temperatures and humidity are high as molecular changes strengthen bonds in the peas cell walls and coat the absorbent starches with proteins. The net result is peas that cook very slowly at best.

Baking soda can help soften these stubborn peas and also has an effect on their less-troublesome kin. Some beans cook better when they are slow cooked. Even if they are adequately presoaked simply boiling them wont do.

Black-eyed peas kidney beans and pinto beans are a few examples that need both presoaking and slow cooking. Cover the beans in water in a pot and bring to a boil. Take the foam off the top then let simmer.

Add boiling water no seasoning at this point though a little dried marjoram is good stir well especially if the peas have stuck together in a lump bring to the boil reduce to a gentle simmer and forget about it for half an hour. Stir and see that the peas. Split peas absorb lots of water as they cook so check the soup often and add liquid as needed.

The peas only need to be cooked until they are tender. But if you like a smoother creamier texture cook them longer until they soften and fall apart. How do you soften split peas quickly.

Combine all ingredients in slow cooker add water about 6 cups and cook on low for 8 hours I actually turned the heat up to high about half way through when I realised the peas werent softening. Remove the piece of speck cut off rind and discard it shred the meat and return it to the slow cooker. Remove and discard bay leaves.

Whenever I cook lentils or split peas the recipe always calls for a cooking time of about 20-40 minutes. However it takes me several hours to get lentils to a stage that is even approaching soft - one time I cooked them for 3 hours left them soaking overnight then cooked them some more in the morning and they STILL were chewy. Cover washed and sorted beans with water and bring to a boil.

Boil for 3-5 minutes and cover and let stand for one hour. Discard soaking water rinse cover with new water and cook as directed. Do not salt the water until beans are done cooking.

Salt will slow down the cooking time and toughen the bean coats.