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
Soaking the Peas
- 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 over the peas. Stir to combine, then cover and let sit at room temperature for about 12 hours.
Cooking the Peas
- Drain the peas in a large colander, making sure to rinse them thoroughly to remove the baking soda. Return the peas to the Dutch oven and cover the peas 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 the peas simmer for 10-15 minutes, stirring frequently, until the peas are thick and mushy. Skim off the foam that forms as the peas cook. Be careful not to overcook, or the peas will not be as chunky.
Serving the Mushy Peas
- Add in any extras that you would like, depending on what you’re serving with the peas. If you’re serving the peas with fish and chips, stir in the cream and salted butter.
- For minty peas, add the mint sauce to taste and fresh chopped mint leaves.
- For tangy peas, add freshly squeezed lemon juice to taste.
- If you’re in a hurry, use frozen green peas instead of the dried peas. Make sure to decrease the filtered water when cooking the peas.
- For thicker, chunkier mushy peas, use less filtered water and cook for less time.
- Category: Dinner
- Method: Stovetop
- Cuisine: British
Keywords: mushy peas