Authentic British Mushy Peas Recipe
Introduction
Mushy peas are a beloved British side dish, known for their vibrant green color and creamy texture. Made from marrowfat peas, this simple recipe brings a comforting taste of traditional British cuisine to your table.
Ingredients
- 9 ounces dried marrowfat peas
- Boiling water (enough to soak peas)
- 2 teaspoons baking soda
- 3 cups water
- 1 teaspoon salt
Instructions
- Step 1: Dissolve the baking soda in boiling water. Place the dried marrowfat peas in a bowl and pour the boiling water over them so they are covered by at least 3 inches. Stir gently, then leave to soak for at least 12 hours.
- Step 2: Drain and rinse the soaked peas. Transfer them to a pot with about 3 cups of fresh water. Bring to a boil, then cover, reduce heat to medium-low, and simmer for about 30 minutes, stirring occasionally until the peas break down to your desired consistency.
- Step 3: Add salt once the peas have softened and started to mash. If the mush is too watery, continue simmering uncovered to thicken. If too thick, stir in a little water. Adjust seasoning to taste.
- Step 4: Note that mushy peas will thicken further as they cool. When reheating, add a splash of water to loosen the texture if needed.
Tips & Variations
- Use fresh dried marrowfat peas for best results; older peas may require longer soaking and cooking times.
- Stir gently during cooking to avoid breaking peas apart too much unless you prefer a smoother texture.
- Add a pinch of sugar or a little mint for a slight twist on the classic flavor.
Storage
Store mushy peas in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to restore the creamy consistency if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned peas instead of dried marrowfat peas?
Canned peas won’t produce the same creamy texture as dried marrowfat peas and can result in a less authentic mushy pea dish. It’s best to use dried marrowfat peas for true traditional flavor and texture.
How long can I soak the peas?
You should soak the peas for at least 12 hours, but they can be soaked up to 24 hours if needed. A longer soak helps soften the peas and reduces cooking time.
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Authentic British Mushy Peas Recipe
- Total Time: 12 hours 40 minutes to 12 hours 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Authentic British Mushy Peas recipe is a classic side dish perfect for pairing with traditional British fare like fish and chips. Made from soaked marrowfat peas and gently simmered to a thick, creamy consistency, these mushy peas boast a subtly sweet and earthy flavor with a hint of salt, embodying a nostalgic comfort food that’s beloved across the UK.
Ingredients
Ingredients
- 9 ounces dried marrowfat peas
- Boiling water (to soak peas and dissolve baking soda)
- 2 teaspoons baking soda
- 3 cups water (for cooking peas)
- 1 teaspoon salt (or to taste)
Instructions
- Prepare Soaking Solution: Dissolve 2 teaspoons of baking soda in enough boiling water to cover the peas. Pour this boiling baking soda water over the 9 ounces of dried marrowfat peas in a bowl, ensuring the peas are covered by at least 3 inches of water.
- Soak Peas: Stir the peas lightly then leave them to soak for at least 12 hours. This step softens the peas and helps break down their skins for better mushiness.
- Drain and Rinse: After soaking, drain the peas thoroughly and rinse them well under cold water to remove excess baking soda and impurities.
- Simmer Peas: Place the rinsed peas into a pot with about 3 cups of fresh water. Bring the pot to a boil, then cover, reduce the heat to medium-low, and let the peas simmer gently for approximately 30 minutes. Stir occasionally to prevent sticking and to encourage the peas to break down into a mushy texture. Cooking time may vary depending on pea age and quality.
- Season and Adjust Consistency: Once the peas have broken down and reached the desired consistency, stir in 1 teaspoon of salt. If the mixture is too watery, continue simmering uncovered to thicken. If too thick, add a splash of water and stir to adjust.
- Final Tasting and Serving: Taste the mushy peas and adjust salt if necessary. Keep in mind the mushy peas will thicken further as they cool or sit. When reheating, add a little water to loosen the texture as desired.
Notes
- Soaking the peas overnight with baking soda softens the skins, making them easier to cook down into mushy peas.
- Simmer gently and stir occasionally to avoid burning or sticking to the pot.
- Adjust seasoning at the end to taste, as some peas absorb salt differently.
- Mushy peas are traditionally served with fish and chips or other fried British dishes.
- Leftovers can be reheated with added water to restore the creamy consistency.
- Prep Time: 12 hours 10 minutes
- Cook Time: 30 to 45 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: British
Keywords: mushy peas, British recipe, marrowfat peas, traditional British side, fish and chips, comfort food
