Mushy Peas
Mushy peas are a creamy, nostalgic side dish traditionally served with fish and chips. This version utilizes dried green peas in place of marrowfat peas, along with a few simple techniques, to recreate the classic taste and texture.
Servings: 6 servings
Calories: 129kcal
Equipment
- Spill stopper
- 2-quart saucepan
- Strainer
Ingredients
- 4 cups water, divided
- 1 teaspoon baking soda
- 1 cup (8 ounces) dried green peas
- ½ teaspoon table salt (See Tip 1)
- 1 tablespoon Unsalted butter (See Tip 2)
Instructions
- 2 ½ cups of water, baking soda, and dried peas to a saucepan. Bring to a boil. Turn off the heat and cover, and let soak for at least 1 hour. (See Tip 3)
- Drain the peas and rinse well to remove any baking soda residue.
- Return the soaked peas to the saucepan. Add the remaining 1 ½ cups of water and salt. Bring to a boil. Cover and reduce heat to medium-low. Simmer for 20 minutes. Turn off the heat and continue to simmer gently for another 15 minutes, or until the peas are tender.
- Yield: 6 servings. (See Tip 4)
Video
Notes
- If you're concerned about sodium intake, you can substitute sodium-free salt substitute (potassium chloride) for the table salt.
- Butter is not generally included in recipes for mushy peas. However, butter, or even oil, helps to reduce the foaming caused by starches, proteins, and saponins in the peas, and keeps your pot from bubbling over.
- You can soak the peas for up to 24 hours.
- Leftovers are delicious. I generally warm the leftover mushy peas in the microwave, adding additional water if necessary.
Nutrition
Calories: 129kcal | Carbohydrates: 20g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 389mg | Potassium: 323mg | Fiber: 8g | Sugar: 3g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
