Print Recipe
5 from 14 votes

Authentic British Mushy Peas

Authentic British mushy peas just like you know and love them from your favorite English pub or chippy!  The perfect flavor, the perfect texture, make your own mushy peas the right way!
Prep Time5 mins
Cook Time30 mins
Soaking Time12 hrs
Total Time35 mins
Course: Side Dish
Cuisine: British, english
Servings: 6
Calories: 108kcal
Author: Kimberly Killebrew

Ingredients

  • 9 ounces dried marrowfat peas (there is no substitute, marrowfat peas are larger, have a higher starch content, and contribute the right flavor and texture for traditional mushy peas)
  • Boiling water
  • 2 teaspoons baking soda
  • 3 cups water
  • 1 teaspoon salt

Instructions

  • Dissolve the baking soda in boiling water.  Place the dried marrowfat peas in a bowl and pour the boiling water over them so their covered by at least 3 inches of water.  Give the peas a stir then leave them to soak for at least 12 hours. 
  • Drain and rinse the peas and place them in a pot with about 3 cups of water. Bring to a boil, cover, reduce the heat to medium-low, and simmer for about 30 minutes, stirring occasionally, or until the desired consistency is reached. Once the peas have fully broken down add the salt. 
    Note: How long you have to simmer the peas will depend on the particular crop and the age of the peas.
  • If the peas are too watery, continue to simmer with the lid off until it thickens to your liking. If the peas are too thick, add a little water. Taste again and add more salt if needed.
    Once the peas are done they will start to thicken the longer they sit. If reheating them later or the next day, add a little more water.
Calories: 108kcal | Carbohydrates: 19g | Protein: 7g | Sodium: 573mg | Potassium: 312mg | Fiber: 8g | Sugar: 2g