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Mushy Peas

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 4

Metric Cups
  • 250 grams marrowfat peas (dried, Batchelos Bigga brand)
  • 1 teaspoon bicarbonate of soda or soaking tablets provided with packet of peas)
  • salt (to taste)
  • pepper (to taste)
  • 9 ounces marrowfat peas (dried, Batchelos Bigga brand)
  • 1 teaspoon baking soda or soaking tablets provided with packet of peas)
  • salt (to taste)
  • pepper (to taste)

Method

Mushy Peas is a community recipe submitted by LemonMeringue and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a jug dissolve the soaking tablets provided in the box or if you just have the dried peas the bicarbonate of soda, in 850mls (1 ½ pints) of boiling water. Stir now and again to help them dissolve. Make sure the tablets have dissolved completely.
  • In a large basin, place the dried peas. Pour over the now slightly cooled boiled soda water. Leave the soaking peas overnight for at least 12 - 14 hours. I have left them for 2 days and they have been fine, top up with cold water if necessary, always make sure the peas are covered with water.
  • When ready to use, drain and rinse the peas thoroughly and put them into a medium saucepan and cover the peas with cold water.
  • Bring to the boil and then reduce the heat to simmer for approximately 40 minutes stirring from time to time until the peas are cooked and have fallen to a softened mush. If they appear too wet, continue cooking over a low heat to drive off any excess moisture, but take care to keep stirring, to prevent them burning on the base of the pan.
  • Taste and check the seasoning adding salt and pepper if required. Can be frozen.
  • In a jug dissolve the soaking tablets provided in the box or if you just have the dried peas the baking soda, in 850mls (1 ½ pints) of boiling water. Stir now and again to help them dissolve. Make sure the tablets have dissolved completely.
  • In a large basin, place the dried peas. Pour over the now slightly cooled boiled soda water. Leave the soaking peas overnight for at least 12 - 14 hours. I have left them for 2 days and they have been fine, top up with cold water if necessary, always make sure the peas are covered with water.
  • When ready to use, drain and rinse the peas thoroughly and put them into a medium saucepan and cover the peas with cold water.
  • Bring to the boil and then reduce the heat to simmer for approximately 40 minutes stirring from time to time until the peas are cooked and have fallen to a softened mush. If they appear too wet, continue cooking over a low heat to drive off any excess moisture, but take care to keep stirring, to prevent them burning on the base of the pan.
  • Taste and check the seasoning adding salt and pepper if required. Can be frozen.
  • Tell us what you think

    What 1 Other has said

    • My mother made marrowfat peas not to the mushy stage but soft. She added salt,pepper,bay leave and lots of malt vinegar. We would have them with Sunday roast or on their own as a snack. She got the recipe from an old Italian friend.

      Posted by lockart on 25th August 2014
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