Drain the peas and rinse under cold water. Stir well to dissolve the baking soda and allow the peas to soak 12 hours or overnight. Add frozen peas and cook for 3 minutes or until tender. When i encountered a can of mushy peas in the international section of a local grocery store i was intrigued. Place the peas in a large bowl or pan add the baking soda and cover with 2 cups of boiling water.
They need plenty of room to expand. Let the peas soak for a minimum of 12 hours. Place the peas in a large bowl or stockpot. I m glad i discovered this classic comfort food and i m looking forward to enjoying it alongside a savory pie sometime. Steps to make it.
Step 2 drain peas and transfer to a blender or large food processor. The spruce julia hartbeck. Add the baking soda and cover with 1 cup of boiling water. Cooked into mushy peas marrowfat peas will give you a smoother creamier consistency. Bring a shallow pot of lightly salted water to a boil over medium high heat.
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Traditional british mushy peas are made with dried marrowfat peas which are soaked overnight in a mixture of water and bicarbonate of soda until the hard little bullets soften and swell. Drain the peas and rinse under cold water.
