Refried Carlin Peas

Refried Carlin 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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