Mushy Peas
A classic side dish made from soaked marrowfat peas simmered until tender and coarsely mashed with butter and seasonings.
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
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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.
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2
Drain and rinse the soaked dried marrowfat peas thoroughly under cold water.
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3
Transfer the rinsed dried marrowfat peas to a saucepan and cover with 4 cups water.
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4
Bring to a boil, then reduce heat and simmer gently for 30 to 40 minutes until softened.
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5
Stir in 2 tbsp unsalted butter, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper.
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6
Coarsely mash the dried marrowfat peas with a potato masher until thick and creamy.