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Mushy Peas

A classic side dish made from soaked marrowfat peas simmered until tender and coarsely mashed with butter and seasonings.

50 minEasyServes 4180 cal/serving

BritishSideStovetopVegetarianHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 cups dried marrowfat peas
  • 1 tsp baking soda
  • 4 cups water
  • 2 tbsp unsalted butter
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper

Instructions

  1. 1

    Place 2 cups dried marrowfat peas in a large bowl, add 1 tsp baking soda, and cover with boiling water. Soak overnight or for 12 hours.

  2. 2

    Drain and rinse the soaked dried marrowfat peas thoroughly under cold water.

  3. 3

    Transfer the rinsed dried marrowfat peas to a saucepan and cover with 4 cups water.

  4. 4

    Bring to a boil, then reduce heat and simmer gently for 30 to 40 minutes until softened.

  5. 5

    Stir in 2 tbsp unsalted butter, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper.

  6. 6

    Coarsely mash the dried marrowfat peas with a potato masher until thick and creamy.

Questions

Can I make Mushy Peas dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Mushy Peas keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Mushy Peas?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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