Mushy Peas

Lancashire Mushy Peas

Lancashire Mushy Peas

Ingredients

Servings 6

• 9 ounces dried marrowfat peas – no substitute
• boiling water
• 2 teaspoons baking soda
• 3 cups water
• 1 teaspoon salt

Method

1. Dissolve the baking soda in boiling water
2. Place the dried marrowfat peas in a bowl and pour the boiling water over them so their covered by at least 3 inches of water
3. Give the peas a stir then leave them to soak for at least 12 hours
4. Drain and rinse the peas and place them in a pot with about 3 cups of water
5. 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
6. Once the peas have fully broken down add the salt
7. If the peas are too watery, continue to simmer with the lid off until it thickens to your liking
8. Taste again and add more salt if needed