How To Make Traditional Mushy Peas

Ingredients

• 500 g Dried Marrowfat Peas (Rinse before soaking; traditional pea for authentic mushy peas)
• 11 g Bicarbonate of Soda (Approximately 1 tsp; helps soften peas during soak)
• 600 ml Cold Tap Water (For soaking peas; use cold water to keep peas firm while they absorb)
• 800 ml Cold Tap Water (For cooking peas)
• 1 tsp Granulated Sugar (Balances the earthy flavor)
• 1 tsp Salt (Season to taste)
• 3 Fresh Mint Stalks (Whole stalks; give the classic minty flavor)
• 1 tbsp Fresh Mint Leaves (Finely chopped for finishing)

Instructions

1. Make Bicarbonate Solution

   In the large bowl, dissolve 11 g of bicarbonate of soda in 600 ml of cold tap water, stirring until fully incorporated.

   Time: PT5M

2. Soak the Peas

   Add the 500 g of dried marrowfat peas to the bowl, stir to ensure all peas are submerged, then cover with cling film and let sit at room temperature for 12 hours.

   Time: PT12H

3. Rinse the Peas

   After 12 hours, pour the peas into a fine mesh sieve, discard the soaking water, and rinse the peas thoroughly under cold running water.

   Time: PT5M

4. Combine Cooking Ingredients

   Transfer the rinsed peas to a large saucepan. Add 800 ml cold tap water, 1 tsp sugar, 1 tsp salt, and the three fresh mint stalks.

   Time: PT5M

5. Cook the Peas

   Place the saucepan over low to medium heat. Bring to a gentle simmer, then maintain a low simmer for 45 minutes, stirring occasionally, until the peas are very soft and the mixture thickens to a dropping‑consistency.

   Time: PT45M

   Temperature: low to medium

6. Finish with Fresh Mint

   Remove the mint stalks, discard them, and stir in the finely chopped fresh mint leaves. Give a quick mix to distribute the herb evenly.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

5 g

Carbohydrates

20 g

Fat

0.5 g

Fiber

5 g