Refried Carlin Peas

by Jenny Chandler April 03, 2023

Another wonderful recipe from Jenny Chandler, author of Pulse and Super Pulse. This time she's brought Mexican flavours to accidentally over-cooked British Carlin Peas.

"This recipe is the result of a rather fortuitous accident… I’ll confess, I blasted my last batch of Carlin Peas for just a bit too long in the pressure cooker. I’m still learning how to ensure that I don’t reduce my pulses to a mash, nowadays I tend to undercook them and then finish the last few minutes using the pan as a conventional saucepan. Not this time.

"So, a large pot of rather mushy peas - perfect for purée, soup, and why not refried peas? These turned out so incredibly well and are infinitely useful for burritos, tacos, enchiladas, to serve with huevos rancheros - basically anywhere that you might have used your Mexican style re-fried beans.

"It’s worth making a double or even triple batch of these to freeze in small portions."

Ingredients

2 tbsp Rapeseed Oil or Olive Oil
3 Brown Onions, sliced
1 tsp Ground Cumin
A good pinch of Chilli Powder
250g of home-cooked Carlin Peas or 1 x 400 g can of Carlin peas, drained (reserving the liquid)
Salt to taste

Method

Take a large frying pan, heat up the oil and fry the onion for about 15 minutes or until it is beginning to colour. Throw in the spices and stir for a minute.
Add the peas and a couple of tablespoons of their cooking ( or can) liquid. Now mash away with a flat-ended wooden spoon, or potato masher, as the peas cook and the liquid evaporates. Add more liquid just a tablespoon at a time as the pan becomes dry and the peas begin to stick.
After about 15 minutes your peas should be thick and textured, creamy purée.
Try serving in a soft corn or wheat tortilla with some fried red peppers, guacamole, grated cheese and a squeeze of lime.
Season to taste.

Jenny Chandler

Author

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Spill the beans!

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