When I encountered a can of mushy peas in the international section of a local grocery store, I was intrigued. Ever since, I've loved mushy peas along with savory pies or on their own. Learn how to make this British side dish with this easy recipe.
Want to serve mushy peas with savory pies? They will taste especially good with minced beef pie and steak and ale pie.
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Ingredients
Fortunately, mushy peas are made with only a few basic ingredients. Traditionally, they are made with marrowfat peas, but those can only be found online here in the US. Substitute with green split peas if you must.
The other ingredients are baking soda (bicarb), water, and salt. The bicarb helps soften the peas as they cook, cutting down the cooking time and giving the peas their distinctive creamy texture.
Many people like to add mint sauce, fresh mint, cream, butter, sugar, or freshly squeezed lemon juice to the peas for additional flavor. You can also use these as toppings on the cooked peas, or simply serve them alongside a savory pie or fish and chips.
How to Make
To start, you'll need peas, salt, water, and bicarb (baking soda). Butter and lemon juice are optional toppings for serving.
Place the dried peas in a large Dutch oven and sprinkle the baking soda on top.
Pour in 8 cups of boiling water and stir.
Soak the peas in boiling water overnight (12 hours). The baking soda softens them and improves the color.
Drain and thoroughly rinse them.
Cover with filtered water and stir in the salt and pepper.
Bring up to a simmer, then cook on low heat for 10-15 minutes, or until mushy and creamy. Skim off any foam that forms.
Enjoy with lemon wedges, cream, butter, or mint sauce, or serve with fish and chips or meat pies.
Questions
The exact origins of mushy peas aren't known, but they originated somewhere in the UK. Since they are made from the dried marrowfat peas left in the fields at the end of the growing season, they were probably created by a thritfy farmer's wife many years ago.
Adding bicarbonate of soda (baking soda) to the soaking water helps break down the peas when they're cooked, and also brightens the green color.
There are many toppings you can serve with mushy peas, including cream, butter, lemon juice, mint sauce, vinegar, and crème fraîche. It's also very popular to serve mushy peas with fish and chips or with savory pies, such as steak and ale pie.
Yes, they freeze quite well. Store them in a zip-top freezer bag or an airtight container for up to 3 months.
Pro Tips
- In a hurry? Use frozen green peas instead of dried. Use less water as well.
- Have marrowfat ones? Use them instead of split peas.
- For a thicker version, use less filtered water and cook for less time.
- Serve with a variety of toppings, such as lemon juice, cream, mint sauce, malt vinegar, and butter.
- Freeze leftovers in a zip-top bag or airtight container for up to 3 months.
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PrintRecipe
Easy Mushy Peas Recipe
- Total Time: 25 minutes
- Yield: 9 cups 1x
- Diet: Vegan
Description
Learn how to make this traditional English and Irish side dish for fish and chips or a meat pie. This delicious and healthy vegetarian dish can be customized to your taste with mint, cream, or lemon juice.
Ingredients
- 4 ½ cups dried marrowfat peas or 4 cups green split peas (2 lb or 907g)
- 2 tablespoons baking soda (bicarbonate of soda)
- 8 cups water (1.9 liters)
- 5 ½ cups filtered water (1.3 liters)
- 2 ¼ teaspoons salt, or more to taste
- 1 ½ teaspoons black pepper
Instructions
- Soak: Place the dried peas in a large Dutch oven and sprinkle the baking soda on top. Pour in 8 cups of boiling water and stir, then cover and let stand at room temperature for about 12 hours. (You can go up to 24 hours if you'd like.)
- Rinse: Drain the peas in a large colander, making sure to rinse them very thoroughly to remove the baking soda. They still will have a somewhat bitter flavor from the baking soda, but this will go away once they are cooked.
- Season: Return them to the Dutch oven and cover with filtered water (about 5 ½ cups). Stir in the salt and pepper, then cover.
- Cook: Set the pot over medium-high heat and bring to a simmer, then turn down the heat to low and simmer for 10-15 minutes, stirring frequently, until the peas are thick and mushy. Skim off any foam or loosened skins, and be careful not to overcook, or they will not be as chunky.
- Finish: Leave the peas plain if desired, and serve hot with a variety of toppings, such as lemon wedges, cream, butter, mint sauce, and malt vinegar. Mushy peas also taste great with fish and chips or meat pies.
Notes
- In a hurry? Use frozen green ones instead of the dried ones and use less water.
- For a thicker version, use less water and cook for less time.
- Serving with fish and chips? Stir ⅓ cup (78 ml) of heavy cream and a few tablespoons of salted butter into the pot.
- Want a minty version? Stir in mint sauce to taste and fresh chopped mint leaves.
- Tangy version? Add freshly squeezed lemon juice to taste.
- Freeze leftovers in a zip-top bag or airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: British
Keywords: mushy peas, traditional mushy peas, easy mushy peas
This recipe was originally published on July 5, 2018.
Alex
These mushy peas taste good with butter, mint sauce, salt, lemon juice, and cream. They are soft and fluffy, and the mint sauce on top is lovely with the peas. The bright color is cool, too, and they taste delicious!
★★★★★
Emma
I’m glad you like mushy peas, Alex!
Beth
This is a great way to eat peas. I love trying new English foods, and this one doesn't disappoint. The peas are great with many toppings, like salt, butter, cream, and lemon.
★★★★★
Emma
These mushy peas are a nice accompaniment to a savory meat pie. I'm glad that you like them!