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“Cowpunchers took just what they got – sowbelly, beans and the ol’ coffeepot.”
–H.H. Knibbs

Pease Porridge Recipe


  • 1 lb split peas
  • 2 eggs
  • 2 T butter
  • salt and pepper
  1. Soak and cook split peas, drain liquid, and puree peas. Mash peas into a smooth puree. 
  2. Add butter, eggs, salt and pepper. 
  3. Pour into a greased bowl and cover tightly so it won’t dry out. 
  4. Steam for 1 hour. 
  5. Place bowl on a trivet in a Dutch oven. 
  6. Place 2 inches of water in the bottom of the Dutch oven, cover tightly, and bake for 20 minutes at 350F.
  7. Left-overs can be sliced and fried in butter. 
* Traditionally served with pork or sausage.