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 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
For Serving (Optional)
- 5 tablespoons heavy whipping cream
- salted butter
- fresh mint leaves, chopped
- mint sauce
- freshly squeezed lemon juice
- 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 1/2 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.
- 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