My version of Mushy Peas

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Our version of Mushy Peas – We love it, how about you?
 

A bowl of tasty Mushy Peas

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Yield: Approximately 1½ cups

My version of Mushy Peas

My version of Mushy Peas

Mushy Peas are a classic British side dish and traditional mushy peas are made with mature marrowfat peas, that have been left out in the field to dry. 

Soaking Time 12 hours
Cook Time 40 minutes
Total Time 12 hours 40 minutes

Ingredients

  • 225g Regular green split peas (any authentic recipe calls for dried marrowfat peas, but its difficult to find so we use regular green split peas).
  • Boiling water
  • 2 tablespoons baking soda
  • 3 cups of water
  • Salt to taste
  • Pepper to taste

Instructions

Dissolve the baking soda in boiling water. Place the dried green split peas in a bowl and pour the boiling water over them so they are covered by at least 3 inches of water. Give the peas a stir then let them soak overnight or for at least 12 hours.

Drain and rinse the peas well from the salt and place them in a pot with about 3 cups of water.

Bring to a boil, cover, reduce the heat to medium-low, and simmer for about 30 minutes, stirring occasionally, or until the desired consistency is reached, and turning mushy.

Once the peas have fully broken down add the salt.

You can also smash the peas with a fork for a nice smooth texture. 

Another option would be to place them and run it through the food processor if you like a puree consistency.

Notes

The time you must simmer the peas will depend on the type and the age of the peas.

If the peas are too watery, continue to simmer with the lid off until it thickens up to your liking.

Should they be too thick, add a little water. Taste again and add more salt if needed.

Once the peas are done, they will start to thicken the longer they sit. If reheating them later or the next day, add a little more water as it will be one big lump of peas.

You can store any unused mushy peas in the fridge or even freeze them, should you be so lucky to have any leftover.

Tried and tested by Esme Slabs

Nutrition Information

Yield

3

Serving Size

1

Amount Per Serving Calories 90Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2725mgCarbohydrates 16gFiber 6gSugar 2gProtein 6g

All recipes on this blog, EsmeSalon, are for personal home use, and as I am not a nutritionist, please use these calculations as a guide only. Please feel free to check the nutritional values for accuracy.

 
 

What type of peas are mushy peas?

Mushy peas are dried marrowfat peas which are first soaked overnight in water with sodium bicarbonate (baking soda), then rinsed in freshwater, after which the peas are gathered in a saucepan, covered with water, and brought to a boil, then simmered until the peas are softened and mushy. The mush is seasoned with salt and pepper.

Throughout the British Isles (Northern England and the Midlands in particular) they are a traditional accompaniment to fish and chips. In Northern England, they are also commonly served as part of a popular snack called pie and peas (akin to the South Australian pie floater, but with mushy peas instead of a thick pea soup accompanying the meat pie) and are considered to be a part of traditional British cuisine. They are sometimes also packed into a ball, dipped in batter, deep-fried, and served as a pea fritter. Mushy peas can also be bought ready-prepared in tin cans.

Please read this article Why Green Peas are Healthy and Nutritious

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