Mushy Peas

🛒 Ingredients

• Dried Marrowfat Peas 175 g · 170 kcal
• Unsalted Butter 5 g · 36 kcal

👨‍🍳 Instructions

1. Rinse the dried marrowfat peas thoroughly under cold running water, then place them in a large bowl and cover with plenty of cold water.
2. Add half a teaspoon of baking soda to the soaking water (optional, but helps soften the peas) and let them soak for at least 8-12 hours, or overnight.
3. Drain the soaked peas and rinse them thoroughly to remove any baking soda, then transfer them to a saucepan.
4. Cover the peas with fresh cold water, bring to a boil, then reduce heat and simmer gently for 20-30 minutes, or until very tender and easily mashed.
5. Once cooked, drain off most of the cooking water, leaving a small amount in the pan. Add the butter, salt, and black pepper to taste.
6. Mash the peas with a potato masher or a fork until you reach your desired consistency; some prefer them chunky, others smoother. Serve immediately.