Marrowfat Peas

Complete Product Details

• Cooking
• Ingredients
• Nutrition
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• Marrowfat peas make the best mushy peas but are also great for dips, salads and even crunchy snacks. They pair very well with wasabi or horseradish.

  Cooking instructions

  Soak overnight, drain and rinse. Place in a pan with plenty of water, bring to boil, cover and simmer for 40 to 50 minutes until tender.

  Our current batch of marrowfat peas may contain the occasional poppy seed head (these are nontoxic and can be easily removed during soaking)

•  Notes on Cooking Dried Pulses

  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.

• Ingredients

  Marrowfat Peas

  Allergy information

  No Allergens

• Typical values	Per 100g
  Energy	1204kJ (287kcal)
  Fat	1.7g
  of which saturates	0.3g
  Carbohydrate	33g
  of which sugars	4.1g
  Fibre	28.5g
  Protein	20.7g
  Salt	0g

• Suitable for vegans and vegetarians