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 them along with savory pies or on their own. Learn how to make this British side dish with this easy recipe.
Want to serve this dish with savory pies? You'll want to make this minced beef pie or this steak and ale pie.
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Ingredients
Fortunately, mushy peas are made with only a few basic ingredients. Let's talk about them quickly!
- Marrowfats: Traditionally, they are made with marrowfats, but those can only be found online here in the US. Substitute with green split ones if you must.
- Bicarb (Baking Soda): The most important other ingredient is baking soda (bicarb). It helps soften the marrowfats as they cook, cutting down the cooking time and giving the dish its distinctive creamy texture and bright color.
- Garnishes: Many people like to add mint sauce, fresh mint, cream, butter, sugar, or freshly squeezed lemon juice as garnishes. You can also serve them alongside a savory pie or fish and chips.
See recipe card for full information on ingredients and quantities.
How to Make
Gather the ingredients for the mushy peas.
- Place the dried marrowfats in a large Dutch oven and sprinkle the baking soda on top. Pour in 8 cups of boiling water and stir.
- Soak them in boiling water overnight (12 hours). The baking soda softens them and improves the color.
3. Drain and thoroughly rinse them.
4. Cover with filtered water and stir in the salt and pepper.
5. 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.
6. Enjoy with lemon wedges, cream, butter, or mint sauce, or serve with fish and chips or meat pies.
Recipe FAQs
Yes, it is a traditional dish in the UK, and is commonly served alongside fish and chips or savory meat pies.
Yes, this dish is made from a variety called marrowfats. These older, larger peas were dried naturally in the fields, and were harvested at the end of the growing season. Marrowfats have a higher starch content than regular ones, which gives this dish a distinctive texture.
Make this dish by soaking the dried marrowfats in water and baking soda overnight to soften them, then rinse and boil them until they are soft and creamy. Add your favorite toppings (lemon juice, cream, mint sauce, etc.) and enjoy!
Surprisingly enough, this name came from the Japanese who immigrated to England in the 1900s. They wanted to grow "fat maros," or large peas, in the moderate English climate. The locals changed this to marrowfat, and the name stuck.
Serve
Mushy peas are traditionally served with a savory main course (usually a meat pie) and drizzled with a variety of toppings, such as cream, butter, lemon juice, mint sauce, and malt vinegar.
You'll enjoy mushy peas along with any of these traditional British dishes: fish and chips, steak and ale pie, meat and potato pie, minced beef pie, Scottish steak pie.
Store
- Store: Keep them sealed in the fridge for up to 5 days.
- Reheat: Heat in the microwave or in a pot on the stovetop until heated through.
- Freeze: Place them in a zip-top freezer bag or an airtight container and freeze for up to 3 months.
Expert 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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Recipe
Easy Mushy Peas Recipe
Ingredients
- 4 ½ cups dried marrowfat peas, or 4 cups green split peas
- 2 tablespoons baking soda, bicarbonate of soda
- 8 cups water
- 5 ½ cups filtered water
- 2 ¼ teaspoons salt, or more to taste
- 1 ½ teaspoons black pepper
Instructions
- Place the dried marrowfats 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.)
- Drain the marrowfats 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.
- Return them to the Dutch oven and cover with filtered water (about 5 ½ cups). Stir in the salt and pepper, then cover.
- 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.
- Leave them plain, and serve hot with a variety of toppings, such as lemon wedges, cream, butter, mint sauce, and malt vinegar. Mushy peas also taste great alongside 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.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
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!