Where do mushy peas come from?

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.

Why do you add bicarb to mushy peas?

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.

What do you serve mushy peas with?

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.

u003cstrongu003eCan you freeze mushy peas?u003c/strongu003e

Yes, they freeze quite well. Store them in a zip-top freezer bag or an airtight container for up to 3 months.

Easy Mushy Peas Recipe

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

Units Scale

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

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 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.

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 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