When I encountered a can of mushy peas in the international section of a local grocery store, I was intrigued. I'm glad I discovered this classic comfort food, and I'm looking forward to enjoying it alongside a savory pie sometime.
Want to see our latest recipes? Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.
Questions
What are the ingredients?
The most basic ingredients are dried peas, baking soda (bicarb), water, and salt. Many people like to add mint sauce, fresh mint, cream, butter, sugar, or lemon juice for additional flavor.
Traditionally, they are made with marrowfat peas, but since they are hard to find in the US, I've used green split ones instead. In the photo below, I've compared my homemade version with a popular Irish brand.
Why are they called marrowfat peas?
Many people say that the name "marrowfat" is derived from a certain cultivar called maro. The Japanese desired fat maros for snacks, from which the name "marrowfat" was derived.
Can you freeze them?
Yes, they freeze quite well. Store them in a zip-top freezer bag or an airtight container.
How to Make
You'll need peas, salt, water, and bicarb (baking soda). Adding butter and lemon juice is optional.
Soak the peas in boiling water with 2 tablespoons of baking soda overnight (12 hours). The baking soda softens them and improves the color.
Drain and thoroughly rinse them, then cover with filtered water, add salt, and cook until mushy. Skim off any foam that forms. Enjoy!
Pro Tips
- In a hurry? Use frozen green peas instead of the dried ones. Use less water as well.
- Have marrowfat ones? Use them instead of the dried split ones.
- 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, and butter.
- Freeze leftovers in a zip-top bag or airtight container for up to 3 months.
Recommended Tools
- Marrowfat Peas: these are the proper ones to use for this recipe.
- Dutch Oven: this heavy-bottomed pot is our favorite.
- 4-Cup Measuring Cup: this has a convenient pouring spout for liquids.
- Colander: it's easy to drain veggies with this sturdy colander.
- Mint Sauce: this is a delicious and traditional British topping.
Other British Recipes
The pleasure of a 5-star review would be greatly appreciated.
PrintRecipe
How to Make Delicious Mushy Peas
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 servings 1x
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 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
For Serving (Optional)
- 5 tablespoons heavy whipping cream
- salted butter
- fresh mint leaves, chopped
- mint sauce
- freshly squeezed lemon juice
Instructions
- Place the dried split peas in a large Dutch oven and sprinkle the baking soda on top.
- Boil the 8 cups of water and pour it into the pot. Stir to combine, then cover and let sit at room temperature for about 12 hours.
- Drain them in a large colander, making sure to rinse them thoroughly to remove the baking soda. Return them to the Dutch oven and cover them with filtered water (about 5 ½ cups). Stir in the salt and cover.
- Set the pot over medium-high heat and bring to a simmer, then turn down the heat to low. Let them simmer for 10-15 minutes, stirring frequently, until they are thick and mushy. Skim off any foam and be careful not to overcook, or they will not be as chunky.
- If you're serving them with fish and chips, stir in the cream and salted butter. For a minty version, add the mint sauce to taste and fresh chopped mint leaves. For a tangy version, add freshly squeezed lemon juice to taste.
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.
- Serve with lemon juice, cream, mint sauce, and butter.
- Freeze leftovers in a zip-top bag or airtight container for up to 3 months.
- Category: Dinner
- Method: Stovetop
- Cuisine: British
Keywords: 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 taste delicious!
Emma
I’m glad you like mushy peas, Alex!
Beth
These mushy peas taste best with additional toppings. I like the whole deal: lemon juice, cream, salt, butter, and mint sauce. These are soft with the occasional pea in the mixture.
Emma
These mushy peas are a nice accompaniment to a savory meat pie. I'm glad that you like them!