LOCATION: Recipes >> Vegetables >> Mushy Peas
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Mushy Peas
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225 g dried marrowfat peas
1/2 teaspoon bicarbonate of soda
15 g unsalted butter
salt
freshly ground black pepper
In a large basin, soak the peas overnight (or for at least 4 hours)
in three times their volume of cold water, with the bicarbonate of
soda. Rinse the peas well and put them into a medium saucepan and
cover with cold water. Bring to the boil and thenreduce the heat
to simmer for approximately 1 1/2 - 2 hours stirring from time to
time, until the peas are cooked and have fallen to a softened mush.
If they appear too wet, continue cooking over a low heat to drive
off any excess moisture, but take care to keep stirring, to prev
nt them burning on the base of the pan. Beat in the butter, salt
and pepper to taste. Yield: 4 servings
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