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.
- 4 1/2 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 1/2 cups filtered water (1.3 liters)
- 2 1/4 teaspoons salt, or more to taste
- 1 1/2 teaspoons black pepper
- 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 1/2 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.
- 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 1/3 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