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How to Cook Marrowfat Peas

by
author image Ann Jones
Ann Jones has been writing since 1998. Her short stories have been published in several anthologies. Her journalistic work can be found in major magazines and newspapers. She has a Master of Fine Arts in creative writing.
How to Cook Marrowfat Peas
Mushy peas adorn a plate of English-style fish and chips. Photo Credit martinrlee/iStock/Getty Images

Marrowfat peas - peas dried naturally in the field and then harvested - are the main ingredient in the English dish mushy peas, often served with fish and chips. This pub mainstay can be duplicated in your own kitchen. 1 cup of dried marrowfat peas contains approximately 100 calories, 13 grams of fiber and .3 grams of fat, making them an excellent source of healthy carbohydrates. BBC food recommends soaking marrowfat peas before cooking to reduce the total cooking time. Eat mushy peas over mashed potatoes and skip the fried fish and chips for a healthier British dish.

Step 1

Soak the dried marrowfat peas overnight in a bowl of water with 1 teaspoon of baking soda stirred in. If you don't have time to soak overnight, soak the peas for at least 4 hours.

Step 2

Drain the peas through a colander and rinse them for 10 seconds under running water.

Step 3

Place the peas in a saucepan and add just enough water to cover them, plus 1 inch.

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Step 4

Bring the water to a boil. Reduce the heat to a simmer and cover the saucepan with a lid.

Step 5

Simmer the peas for 1 to 1 1/2 hours, stirring occasionally. The peas are done when they are lumpy and mushy in texture.

Step 6

Remove the peas from heat and stir in the butter. Add salt to taste.

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References

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