Field Peas

Field peas are the most widely grown crop in Alberta, being produced in all zones including Southern Alberta, through Central Alberta and right up into the Peace River Region.

Which peas are grown in Alberta?

Pulses are nutrition powerhouses, loaded with protein, complex carbohydrates like fibre and starch, iron, folate and other  vitamins and minerals!

Green Peas

Yellow Peas

Preparing Peas

Pulses are nutrition powerhouses, loaded with protein, complex carbohydrates like fibre and starch, iron, folate and other  vitamins and minerals!

Cooking Instructions

Split Peas

Remove any shriveled peas.
Rinse split peas with water — no need to soak!
Combine split peas and water. Bring to a boil.
Simmer for 20–30 minutes.

Whole Peas

Remove any shriveled or broken peas.
Rinse the peas under cold running water.
Soak your peas overnight or use the quick soak method:
- To soak overnight, add 3 cups (750 mL) of cool water for every 1 cup (250 mL) of dry peas, making sure peas are covered completely, and soak for 8–24 hours.
- For a quick soak, place 1 cup (250 mL) of peas in a large pot with 3 cups (750 mL) of water, bring to a boil for 3 minutes, then remove from heat and let stand for 1 hour.
Drain soaking water and rinse peas in cool water.
Combine soaked peas and fresh water, bring to a boil.
Simmer for 90 to 120 minutes or until peas reach desired tenderness.
When ready, drain any excess liquid and gently rinse.

Cooking Tips

Split Peas

For every 1 cup (250 mL) dry split peas, use 2 cups (500 mL) of water.
1 cup (250 mL) dry split peas = 2 cups (500 mL) cooked split peas.
Split peas get softer the longer they cook. Vary cooking time accordingly.

Whole Peas

For every 1 cup (250 mL) dry whole peas, use 2 1/2 to 3 cups (625-750 mL) water
1 cup (250 mL) dry whole peas = 2 1/2 cups (625 mL) cooked whole peas.

Peas in the Kitchen

Visit our recipes page to find delicious recipes featuring split peas. Click the search filter for peas and enjoy exploring!

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