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Refried Carlin Peas

Refried Carlin Peas

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Carlin Peas Dried Peas New World Peas Summer Whole Peas

by Jenny Chandler

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

  1. 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.
  2. 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.
  3. After about 15 minutes your peas should be thick and textured, creamy purée.
  4. Try serving in a soft corn or wheat tortilla with some fried red peppers, guacamole, grated cheese and a squeeze of lime.
  5. Season to taste.


Jenny Chandler
Jenny Chandler

Author


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