1 1/2 cups (375 ml) dried yellow peas

4 slices bacon, cut crosswise into small pieces (optional)

1 piece pork rind, about 5 x 5 inches (13 x 13 cm) or meaty salty pork

1 tablespoon (15 ml) olive oil

2 carrots, diced

1 leek, white part only, diced

3 cups (750 ml) chicken broth

• 2 cups (500 ml) cooking juices from Canadian-Style Simmered Ham or
• 2 cups (500 ml) chicken broth

Place the peas in a bowl. Add water to cover and soak at room temperature, about 4 hours or overnight. Add water as needed to ensure peas remain covered. Rinse and drain. Set aside.

In a saucepan over medium heat, brown the bacon and rind in the oil. Add the carrots and leek and sauté over medium heat for about 2 minutes. Add the broth, cooking juices, peas and bay leaf. Bring to a boil. Cover and simmer over low heat until the peas are tender, about 2 hours.

Remove the rind and bay leaf. Add the maple syrup. Add broth if necessary. Adjust the seasoning.

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