black peas!

jacksons_mum

does anyone know how to cook black peas, im pretty sure you have to soak them overnight but do i soak in just water or do i add anything?

thriftlady_2

I'm not entirely sure what black peas are. Are they a kind of dried bean ? If so then they usually need to be soaked overnight before boiling untill soft. HTH:)

THIRZAH

I've only come across black peas in the north of England and have never cooked them. My copy of Jane Grigson's Vegeatable book isn't very helpful either . She calls them Carlin peas and says they are found in the north-east but I can remember buying them from a chippy in Rochdale when we visited there as a child.

I'd treat them like ordinary dried peas and soak them in water overnight

jacksons_mum

i live in rochdale!

yeah they are small, round beans, they are traditionally eaten on bonfire night.

thanks for your help, i will give it a go!

kickstart_3

Parched peas ..(black peas, maple peas,are other names for them) no need to soak but do take a few hours to cook. Keep topping up the water DONT let them boil dry !!!! Add salt to water as they are cooking same as you would do with other veg , beautiful served hot with vinegar , just done a pan-full myself !! ps cook until soft , it does take hours !

thriftlady_2

Blimey, there I was thinking they were something Carribean and they turn out to be from England. I've heard of carlin peas via Jane Grigson.

ajwnew

Ok so it took me a year to answer - but I can believe the art of cooking black peas is so ill.
1) soak them overnight , well covered in boiled water, DON'T add salt - it'll double the final cooking time.

2) In the morning boil the for an hour - top up water if needed - cover and leave to cool

3) That evening boil for another hour and they should be ready to eat with salt and vinegar to taste, but will be even softer if left to cool AGAIN - and re-boiled in the morning

RAS

Never knew Carlin peas were called black peas before.

One of my fellow plot holders used to be served them in Newcastle as a child on Good Friday. They were known to the kids as "rabbit droppings."

MissKay

Yes! Don't add salt.

Black peas are traditional on Bonfire Night with vinegar.

exlibris

Another Rochdaleian!

My mother's grocer said they came from New Zealand so who knows! I believe they are called Carlins "over the hill" in Yorkshire. I believe they were a staple in the Cotton Famine in the 1800's.

Our family recipe was to soak them overnight in boiling water. Some people added a couple of teaspoons of bicarb too but we didn't. Throw the soaking water away and boil till soft. We also boiled with a lamb bone, usually after the meat had been removed to add flavour. They were eaten on their own with vinegar and were substantial enough to only need a sweet (if you wanted one). As with most stewy things, they are better when they have been re-heated. About the only bit of bonfire night I liked lol

They do produce a lot of gas so don't go anywhere posh for a couple of days after eating!

Plum_Pie

Black peas and Carlin peas and the various ways of eating them were discussed in detail on yesterday's Questions, Questions on radio 4!

http://www.bbc.co.uk/radio4/factual/questionsquestions.shtml