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1. Wash the split peas thoroughly under cold running water and continue to wash until the draining water runs clear. Pick over the peas and discard any discolored ones.
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2. In a heavy 3- to 4-quart saucepan, bring the 2 cups of water to a boil and drop in the peas slowly so that the water continues to boil.
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3. Reduce the heat and simmer partially covered for 1½ hours, or until the peas can be easily mashed against the side of the pan with a spoon.
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4. Drain the peas in a colander and puree them in a food mill or force them through a fine sieve set over a large bowl. Return the peas to the pan and cook over low heat, stirring constantly, until the puree is heated through.
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5. Stir in the salt, butter and pepper, and taste for seasoning. Serve at once from a heated vegetable dish. Pease pudding is the traditional accompaniment to boiled beef and carrots with dumplings.
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