Easy mushy peas
By Esther Clark
Enjoy comfort food at its best with homemade mushy peas. Their subtle mint and lemon flavour means they're perfect with fish and chips
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Prep:5 mins
Cook:30 mins
plus overnight soaking - Easy
Nutrition per serving
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kcal 166
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fat 4g
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saturates 3g
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carbs 20g
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sugars 1g
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fibre 8g
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protein 8g
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salt 0.3g
Ingredients
- 250g dried marrowfat peas
- 2 tbsp baking powder
- 25g salted butter, cubed
- ¼ small bunch of mint, finely chopped
- ½ lemon, juiced
Method
Put the marrowfat peas and baking soda in a large heatproof bowl and cover with boiling water. Leave to soak for 12 hours or overnight.
Drain the peas and rinse them twice with cold water to wash off the baking soda. Put the beans in a saucepan and cover with 650ml cold water. Bring to the boil, reduce the heat and simmer for 30 mins until tender, stirring occasionally.
Mash briefly and stir in the butter, mint and lemon, seasoning to taste.
