Description
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.
Ingredients
Units
Scale
- 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.
- 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 leftovers.
Notes
Tried and tested by Esme Slabs