Our Black Badgers are a classic brown Carlin Pea, also know as Black or Grey Peas and popularly served as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt. With their firm texture and delicious nutty flavour, Carlin Peas make an excellent British substitute for chickpeas.
Carlin Peas have a superb nutty flavour and firm texture, making a great alternative to chickpeas or Puy lentils. They're great in soups, stews, curries and salad, pairing well with roast vegetables.
Soak overnight - or quick-soak by placing in boiling water, taking it off the heat and leaving for one hour.
After soaking , rinse, place in a pan with plenty of water, bring to the boil, cover and simmer for 40 to 45 minutes until tender.
Adding baking powder when soaking will result in softer cooked peas. Cooked peas can be used immediately or frozen.
Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.
Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time.
Cooked pulses can be used immediately or frozen for later use.
|Typical values||Per 100g|
|of which saturates||0.4g|
|of which sugars||3g|
Grown in the Britain for at least 500 years, Black Badgers are also know as Carlin or Maple Peas. In Lancashire they're traditionally served "parched" - boiled and roast or soaked in vinegar - on Bonfire Night. They're celebrated in parts of Yorkshire on Carlin Sunday, the fifth Sunday in Lent, and know as Grey Peas in the Black Country, where they're often served with bacon.
Carlin Peas are also popular with pigeons (and carp!) and occasionally known as Pigeon Peas but they're not to be confused with the entirely different tropical species Cajanus cajan, also popularly known as the Pigeon Pea.
Suitable for vegans and vegetarians
|Now 33% off and just £1 for delivery! As a small item UK shipping for one Bisi Bele Bhaat Recipe Kit costs only £1. Or buy as part of a larger order at our usual rates.|
Bisi bele bhaat is a spicy rice and dal dish from Hyderabad in the South of India. Made from vegetables, rice and split yellow peas all cooked together, it’s cheap, quick, easy to make and a fantastic spicy alternative to risotto. The dish is cooked and topped with a spice blend known as a podi powder, which contains various toasted seeds, lentils and coconut flakes. As well as the podi powder, on the side there's a hot tamarind chutney, cooling yogurt, fresh coriander and lemon for a bit of additional tang.
The kit includes:
The meal take 15 minutes to prepare and 40 minutes to cook. Besides the spices and pulses in the kit you'll need to provide carrots, green beans, tomatoes, lemon, fresh coriander, yoghurt, basmati rice, sugar and dessicated coconut.View full product details
Our Kabuki variety Organic Marrowfat Peas are perfect for classic mushy peas but also fantastic in soups, dips and casseroles.
Grown by John Turner at Little Bytham, Lincolnshire.View full product details
Red Foxes are a red-brown variety of Carlin Pea, combining the distinctive nutty flavour of Carlin Peas with a striking colour. Carlin Peas are traditionally eaten as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt. They make an excellent British substitute for chickpeas.View full product details