Mushy Peas Recipe
Mushy Peas are a true British side dish made from dried marrowfat peas that are cooked on the stovetop until, well, they get mushy. Typically served with fish and chips or a savory meat pie.
What are marrowfat peas? They’re not very well known in the U.S. They are green, mature peas that have been allowed to try naturally in the field and it’s their starch content that makes for great mushy peas.
Marrowfat peas are also used for wasabi peas, so you may have eaten them and not even known it. You can make this dish with fresh peas but the texture is not the same so if you can find dried green peas they will get the dish tasting and being closer to the real thing.
Normally the words mushy and peas (or any dish) don’t usually go together because who wants to eat mushy peas? Most of us eat peas that are juicy and plump but this is a traditional British dish where you want the peas mushy and they taste so good (ask any Brit they will tell you).
In typical British fashion, different regions of the country have their own take on them. Sometimes served on their own as a snack, with mint sauce.
In Scotland they like them soupy with vinegar served in a bowl. In the North of England (where I am from) they are usually seen accompanying fish and chips or a savory meat pie.
Last week I made minced beef and onion pies (pic above). A classic British savory favorite made with ground beef, onions and lots of delicious flavors nestled in a flaky pastry (my go-to comforting meal).
Another classic that everyone has heard of, fish & chips is another dish that mushy peas are sometimes served with.
Because the peas are dried they have to soaked in boiling water overnight. Not a lot of work involved, just time. The peas soak in a nice hot tub with baking soda (bicarbonate of soda) which helps them soften, while you get your beauty rest and they are ready for cooking.
The next day, they get simmered in salted water for about 20 minutes and you have perfect mushy peas. They’re good for you too. Whoever said British food is not healthy?
If you’ve tried this Mushy Pea or any other recipe, leave me a comment below. I love to hear from my readers.
Mushy Peas
Dried peas are cooked with salt until they get mushy. A British classic side dish.
Ingredients
- 9 ounces (255 grams) dried Marrowfat peas
- 1 tablespoon baking soda
- 1/4 teaspoon salt
Instructions
- To a heatproof bowl, add the peas and baking soda and cover with boiling water and soak for 12 hours. After 12 hours drain and rinse the peas.
- Add the peas to a saucepan and cover with water.
- Bring to a simmer (do not allow to boil) and cook for 20 minutes stirring often until they are mushy. If you like them on the wetter side, stop cooking now. Cook longer for dryer peas. Stir and add salt to taste. Add a little sugar to sweeten if desired.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 302Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1087mgCarbohydrates 56gFiber 20gSugar 21gProtein 19g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
This mushy peas recipe first appeared on Food Fanatic where I am a contributor.
34 Comments on “Mushy Peas Recipe”
A little mint in them is even better.
My mum does this also.
Where did you find marrowfat peas in the US? I have lived here (in Ohio) for over 7 years now and still have yet to find any 🙁
I love your blog so very much! It’s lovely to see a Northern England lass, sharing our recipes and cooking! So many people have tried English dishes I’ve made and been “surprised that they don’t taste bland” lol
Much love xx
Thank you so much Claire. I buy them from Goodwoods.com and I’ve also seen them on Amazon.
I also live in Ohio and I just bought a bag from my local Mexican grocery (Goya was the brand). But I was going to just go with Amazon if I couldn’t find them there!
This is great information, thank you for sharing.
They are usually at UK or Irish import shops that sell all the things expats crave. You would be surprised how many little shops there are around the country. Pretty easy to find in New England, but I also did fine when I was living in Southern California and Florida too.
Then of course there are tons of online delivery shops catering to expats. Just google “British food imports”.
Hope that helps.
Thank you for the info, this is very helpful.
Planning on making these for St Patrick’s day.
I’ve got a brisket swimming in its brine I’m planning on cooking in Guiness. Looking forward to these along side!
to move on to the next stage…..pea/n/ham soup.
chop and fry/soften 1 onion 1stick celery and maybe 1 carrot.introduce 1kg pre soaked and rinsed marrowfat peas,with chicken stock,simmer for 20-30 minutes until peas completely break down.
meanwhile boil 1 ham shank till it falls apart (about 1 1/2 hours) chop shred and tip into pea soup.
the best winter warmer,with maybe dash of Worcester sauce or ground chilli pepper
Thank you for the detailed info from your pea and ham soup, this is very helpful to myself and my readers. I never think of making a soup with them as I don’t get to eat mushy peas very often living in the U.S.
I love mushy peas as much as you do (I’m also from the North) but since I moved to Sweden I have to make my own. One thing I would advise, though, is to boil the peas the day after soaking them in unsalted water. Putting salt in the water makes them take twice (or even thrice) as long to ‘mush’. I always add salt—and a pinch of sugar—after mushing them, That way it is much easier to control the level of seasoning.
Keep up the good work, it is always a treat to read your new recipes every week.
It’s great to hear from a fellow Northerner and thanks for your comment on my recipe. I live in the U.S and mushy peas are not known here so I always have to make my own as well. Thank you for the support and I hope you enjoy more of my recipes.
So interesting! I didn’t know that they are the same peas that are used in wasabi peas – learn something new everyday 🙂 This looks like a fantastic side dish and paired with that pie you’ve got there and I’m drooling!
Oh mushy peas reminds me of my trips to England. I use to eat them all the time. Never made them really. Love these.
These look like the perfect side dish! With that pie, you are seriously making me hungry for comfort food!
Mushy peas are great with fish and chips, nothing else will do really
This takes me back to my time living in London! So many pub dinners with a side of mushy peas…I haven’t had them since moving back to the US! I had no idea they were made with special dried peas. Now you have me craving them again!
When I first came to England I was almost afraid to try mushy peas, but I’m so glad I did! They really are delicious! I’m really pleased to see your recipe, Janette, as believe it or not I’ve never made them from scratch – I’ve only ever had them in restaurants. Thank you so much for sharing!
Janette, I’ve not had mushy peas since visit to UK. I would probably have to buy the proper peas online, haven’t seen them in shops. It could happen, though, as just last week I spotted British-style back bacon (produced by a great farm in the US). Haven’t tried it yet, am just going to today when my friend arrives. Will see if it is anything like the wonderful bacon I’ve had in Britiain.
OK, so I confirm for Janette that mushy peas are wonderful! When I was a child we used to eat them with mint sauce at fairs and other events and to this day I still eat them with my fish and chips from the local ‘chippie’. Sorry, I’m probably making you hungry for British food now, Janette. Actually, I had no idea that you were over there in the US – I knew you were British but thought you lived here too! Thanks for the recipe – they look absolutely as they should!
Thank you so much Helen. Yes, I’m a transplant, being living here for quite sometime now.
This was such an interesting post! I had never heard of Marrowfat Peas and I never knew they were used to make wasabi peas! Apparently I have been eating them for years and never knew it! I love those little ‘ah-ha’ moments! Thanks for enlightening me!
I didn’t know about the wasabi peas either until I researched, pretty interesting.
Bring it on!! Janette, I LOVE mushy peas so much! And you know what? Great minds think alike – I just made a Jamie Oliver inspired bruschetta with smashed peas on it!!
The bruschetta sounds so good.
I’ve never tried mushy peas, but I would love to! I’m sure I’ll like them! So easy to make! Like the that British towel, too 🙂
Thank you Mira, it’s amazing a simple recipe can be so tasty.
Lovely. In my childhood in Glasgow, hot (mushy) peas and vinegar was something you bought from the swimming baths cafeteria, going home after swimming, while your hair was still damp and you were about to leave the warmth of the building into the outside cold. This was known as a ‘chitterin’ (teeth chattering) bite’. What a nice memory!
Serve these with a drop of vinegar if you like!
Thanks!
That’s a great memory. I’ve never had it with vinegar, only when with fish n chips, I’ll try that. Thank you.
I really miss mushy peas, now I know where to find marrowfat peas and I can make my own.
I’m glad, I missed them too.
You learn something new everyday. 🙂 Pinned, YUM’d SU and G+.
Glad I could teach you something new KC 🙂