For perspective on its origins please see slow food marrowfat pea page. Give the peas a stir then leave them to soak for at least 12 hours. We grew marrowfat peas to include them in our winter pantry as dry peas but they are frequently enjoyed sprouted as well. Actual mushy peas are from pre mideval times and come from the dried peas in the field not wet soft green ones. Dissolve the baking soda in boiling water.
Vigorous bushes become so laden with chubby pods that they benefit from support. In northern england they are also commonly served as part of a popular snack called pie and peas. Place the dried split peas in a large dutch oven and sprinkle the baking soda on top. Instead of buying peas from the store which are picked fresh you should try the real peas the hard yellow ones. Real mushy peas are dried then soaked to get mushy hence the name.
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Boil the 8 cups of water and pour it into the pot. Marrowfat peas are mature standard green peas that are allowed to dry in the fields. The mush is seasoned with salt and pepper. Drain peas and transfer to a blender or large food processor. Drain them in a large colander making sure to rinse them thoroughly to remove the baking soda.
Throughout the british isles they are a traditional accompaniment to fish and chips. Throughout the british isles they are a traditional accompaniment to fish and chips. Boil the 8 cups of water and pour it into the pot. With roots dating back to 1895 batchelors dried peas are commonly used for mushy peas a true british delicacy. Vigorous bushes become so laden with chubby pods that they benefit from support.
Drain them in a large colander making sure to rinse them thoroughly to remove the baking soda. These are dried peas that must be soaked 12 16 hours before cooking. For perspective on its origins please see slow food marrowfat pea page.
