1 pickled tongue
Soak beans overnight with water and 1 Tbsp baking soda. Rinse beans and place in a pot with the yellow split peas and 6 cups water. Bring to a boil, then add 1 tsp salt. Lower heat to a simmer and cook for about 1½ hours, mixing occasionally.
Add garlic cubes or crushed garlic, olive oil, garlic powder, white pepper, pinch of sugar and remaining 1 tsp salt. Mix well and cook for another 15–20 minutes. Remove from heat and blend with an immersion blender to get it to a nice smooth consistency.
To prepare the tongue: Place the pickled tongue in a pot of water and bring to a boil. Cook for 2½ hours, then peel, cool, and slice. (You can skip the peeling if you prefer.)