Mushy Peas
Mushy peas are the perfect accompaniment for fish and chips! This classic British dish is made from dried marrowfat peas.
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Servings: 6 servings
Calories: 66kcal
Ingredients
- 8 ounces dried Marrowfat peas
- 2 tablespoon baking soda if not included in package of peas
- 2 tablespoons butter
- 1-2 tablespoons chopped fresh mint optional
- Salt/pepper-to taste
Instructions
- Place the peas in a large bowl or pan, add the baking soda and cover with 2 cups of boiling water. Stir well to dissolve the baking soda and allow the peas to soak 12-hours or overnight.
- Drain the peas and rinse under cold water. Repeat for a second rinse.
- Place the rinsed peas in a saucepan and cover with cold water. Over medium-high heat bring the peas to a boil, then reduce the heat to low and simmer for 25-30 minutes until soft, tender and mushy. (See Note #2)
- Stir the peas or mash to desired texture, then stir in the butter and mint if using.
- Add salt and pepper to taste.
Notes
- If using frozen green peas we recommend selecting the larger, starchier peas and not the petit peas
- To control the consistency of the mushy peas, drain the cooked peas reserving the liquid. Stir or mash the peas adding enough of the reserved liquid to achieve the desired consistency.
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Nutrition
Serving: 1/2 Cup | Calories: 66kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 1290mg | Fiber: 2g | Sugar: 2g