The Best Way to Cook Marrowfat Peas

Eat mushy peas over mashed potatoes and skip the fried fish and chips for a healthier British dish.
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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.

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One cup of dried marrowfat peas contains approximately 100 calories, 13 grams of fiber and 0.3 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.

Things You'll Need

  • Mixing bowl

  • Wire mesh colander

  • 1 cup dried marrowfat peas

  • 1 teaspoon baking soda

  • 2 1/2 tablespoons butter

  • Salt

Instructions

  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.
  2. Drain the peas through a colander and rinse them for 10 seconds under running water.
  3. Place the peas in a saucepan and add just enough water to cover them, plus 1 extra inch.
  4. Bring the water to a boil.
  5. Reduce the heat to a simmer and cover the saucepan with a lid.
  6. Simmer the peas for 1 to 1 1/2 hours, stirring occasionally. The peas are done when they're lumpy and mushy.
  7. Remove the peas from heat and stir in the butter.
  8. Add salt to taste.

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