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After having boiled for initially 10 minutes and then simmered for an hour my yellow split peas are still firm and a little gritty.

If cooked long enough do they ever get soft like a red kidney bean?

They are the cheapest pulse on the shelf and I'm beginning to think the least responsive to cooking.

I soak these overnight so they are fully re-hydrated by the time of cooking.

I cook in enough water to cover them.

  • How much water have you added for what quantity of split peas? – GdD May 30 '18 at 13:47
  • Soaking doesn't fully rehydrate, it just gets you a head start. – Chris H Jun 8 '18 at 16:32
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You probably haven't added enough water. Split peas are dried, cooking re-hydrates them, but only if there's enough to for them to absorb. You need to add at least double the water as peas, a bit like rice in that respect. It's also possible you have old peas, or they are a variety that simply needs a longer cooking time. Hard water can also slow down cooking.

Try using softened water if you can, and more of it. An overnight soak can also work wonders.

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I had that happen one time with my yellow split peas. No matter cooking time they stayed 'gritty' like you said. I came to the conclusion (after reading up) that the batch had been stored far too long and/ or heat damaged during storage.

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