Mushy peas are a great and easy side dish. They have such a warming and homely feel to them. They take a bit of forward planning, you have to soak the peas over night. But once you have done that you can just put them on to boil and go off and do something else. I recommend using a non stick saucepan so that you don't have to worry about them sticking at all to the bottom of the pan.
In this picture I've served them with my Swede and Parsnip Mini Cottage Pies - and they complimented each other perfectly!
500g Dried whole peas (not split peas)
4 tsp bicarb soda
Salt to taste
Squeeze of lemon juice (optional)
1. Soak the peas in plenty of water with the bicarb over night.
2. Drain the peas and rinse well.
3. Place in a medium non stick saucepan and add enough water to just cover the peas.
4. Bring to the boil, cover and reduce the heat to a simmer. Simmer, covered for 1 to 1 and a half hours, or until mushy. Stir occasionally and adjust the water level if it starts to stick (I didn't need to add any more water to mine).
5. Once cooked, add salt and lemon juice to taste. Don't add the salt until after the peas are cooked, or they will make the peas tough.
Serves 6-8 as a side veggie, keeps well in the fridge.
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