Dried peas

stacey809

I'm just wondering if anyone can help. I am looking for a recipe that my nana used to make using dried peas. She would soak them over night and then cook them so they went mushy. I'm sure that she used some sort of ham but not sure if would be streaky bacon or a ham end type thing from the butchers. She also some times added dried butter beans that were soaked and skins removed. I do know that she cooked it for ages. and she would serve it with crusty bread.:o

Sorry I'm not much use LOL. I have been craving it for ages.

If anyone could help I would be really really greatfull.

Thanks stacey xxx

Olliebeak

This sounds like the very wonderful 'Pea and Ham Soup' made using a Ham Shank(Hock) and a pack of dried peas.

You'll need a ham shank/hock (either smoked or unsmoked depending on personal taste - I prefer unsmoked) from the butcher (can also get them in Morissons apparently).

Some people like to soak the shank overnight (in case it's very salty) - others just cover with water, bring to the boil, pour some (or all) of the water off, cover again, bring back to the boil and simmer for a couple of hours - skim off any 'scum' that rises to the surfaces.

If you have a Slow Cooker you can do that bit overnight while your peas are soaking in a separate bowl.

Remove the bone and meat - trim and discard the thick fat that will now look disgusting _pale_. You will be left with quite an amount of cooked ham that can be used for quiches, sandwiches (in fact in any recipe that calls for ham) but keep some back for putting into the soup along with the soaked peas (make sure you rinse them after soaking).


Just another possibility - if you have a Pressure Cooker, you can cook the shank in that (around 30mins) instead of Slow Cooker overnight or a pan of boiling water for a couple of hours.

missychrissy

I pour boiling water over a 500g bag of peas, cover with a plate and leave to soak overnight.

In the morning I rinse them and put them in the slow cooker together with a chopped onion and a bacon/gammon joint and water just to cover. I have done it in the past with a knuckle end from the butcher which works well but there is less meat. I have also done this in the pressure cooker in the past. It works well but I like the fact that I can switch on the slow cooker and then either go to work or go to bed for several hours. My family always enjoyed this dish with mashed potatoes.

I also do exactly the same dish but with yellow split peas. In this case I tend to use the meat and the pease pudding in sandwiches or with a salad.

stacey809

Thanks alot I will defenatley be trying both these methods.

PasturesNew

We used to have just mushy peas when I was a kid. The night before mum would get a 2 pint mixing bowl and fill it about 2/3rds with peas and a large round tablet of bicard of soda, then top the bowl up with water and leave it covered overnight in the kitchen.

Next day the peas were drained and rinsed then put into a saucepan with some minimal water to just cook for aaages until they went mushy. I loved those peas, used to request them for Xmas dinner too (with vinegar splashed on).

SailorSam

Mushy Peas