Minted Mushy Peas Recipe

Enjoy a gourmet take on a classic with our Mint Mushy Peas, featuring authentic marrowfat peas and fresh mint for added flavor.

Course Side Dish

Prep Time 12

Cook Time 30

Rest Time 15

Total Time 12 45

Servings

Calories 165kcal

Author Rebecca Taig

Ingredients

Soak

8 ounces (225g) dried marrowfat peas
3 cups (720ml) boiling water, for overnight soaking
1 teaspoon baking soda

Simmer

2 ½ cups (600ml) boiling water

Finish

1 teaspoon salt
½ teaspoon black pepper
1 tablespoon (14g) unsalted butter, softened
2 tablespoons (30ml) lemon juice
2 tablespoons (30ml) heavy cream, room temperature
1 tablespoon fresh mint, minced
½ cup (120ml) boiling water, to thin the peas as needed

Instructions

Soak the peas. Using a food scale for accuracy, place (225g) of dried marrowfat peas and 1 teaspoon of baking soda in a large, heatproof bowl. Add 3 cups (720ml) of boiling water. Stir the peas, lightly cover the bowl with a paper towel, and leave them to soak for at least 12 hours or overnight.
Wash the peas. After 12 hours, drain the peas with a colander and rinse thoroughly under cold water to remove the baking soda.
Simmer the peas. Transfer the peas to a saucepan and add 2 ½ cups (600ml) of water. Bring to a boil, then reduce the heat to medium. Simmer uncovered for approximately 25-30 minutes, stirring occasionally, until the peas are tender.
Remove the skins. Periodically skim off and discard any loose skins that float to the surface. While this is a matter of personal preference and most skins will eventually break down, removing the larger ones ensures a smoother, more refined texture.
Add the seasonings. Once the mixture has thickened to your liking, remove the pan from the heat. Stir in the salt, black pepper, softened butter, and fresh mint.
Add the liquids. Once the butter has melted, fold in the lemon juice and heavy cream. Let the peas rest for 15 minutes. During this time, they will continue to thicken, and the flavors will meld. While they rest, boil ½ cup of water in the microwave.
Adjust the texture. Before serving, gradually stir in the hot water (¼ cup at a time) until you reach your preferred consistency. For a traditional texture, you will likely use the full ½ cup.

Notes

Adjusting Consistency: If you accidentally add too much hot water at the end, don’t panic. Just pop the pan back on low heat for 2–3 minutes, stirring constantly until the excess moisture evaporates, and the starches tighten back up.

Did you know? The baking soda isn't just for softening. It also helps maintain the peas' green color during the long simmer, preventing them from turning a dull olive brown!

Nutrition