Mushy Peas

Ingredients

• •2 cups dried marrowfat peas
• •1 tsp baking soda
• •8 cups, divided water
• •2 tbsp unsalted butter
• •2 tbsp fresh mint, finely chopped
• •1 tsp salt
• •1/4 tsp black pepper

Directions

1. 1Cover the marrowfat peas with 6 cups water and baking soda and soak for 8 hours.
2. 2Drain and rinse the soaked peas thoroughly.
3. 3Place the peas in a pot with the remaining 2 cups water and bring to a boil.
4. 4Reduce to a simmer and cook 35–40 minutes until the peas collapse into a thick mash.
5. 5Stir in butter, mint, salt, and black pepper.
6. 6Serve hot, loosening with a splash of water if the peas become too thick.

💡 Rinse away the soaking liquid and baking soda before cooking; leaving it behind gives the peas an unpleasant alkaline taste.

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