Split Green Peas provide a rich colour and flavour to warming and hearty soups or dips.
Split peas generally don't need soaking and cook to a tender finish, generally retaining a little bite. The texture varies from crop to crop, soaking and cooking in hard water will always result in a longer cooking time and firmer texture.
To cook simply cover the peas with water or stock, bring to the boil then simmer for 30 to 45 minutes. Pre-soaking speeds up cooking but isn't essential. The peas will get softer as they cook.
Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.
Adding bicarbonate of soda (approx 1tsp per litre water) 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.
Split Green Peas
|Typical values||Per 100g|
|of which saturates||0.4g|
|of which sugars||5.7g|
Suitable for vegans and vegetarians
|A five variety mix of Red Fox Carlin and Black Badger Carlins, Whole Blue and Whole Yellows, and Marrowfat Peas.|
All the peas, blended and ready to soak, cook and eat, a colourful British twist on bean mixes and blends.
We've teamed up with Bold Bean Co to offer our classic carlin peas in jars, cooked to perfection and ready to use.
One of Britain's best-kept secrets, Carlin Peas are a much-loved traditional food in the North of England and make a great alternative to chickpeas, with excellent flavour and texture.
Bold Bean sent our classic British-grown Black Badger Carlin Peas to their expert Spanish preservers, who have perfectly cooked and jarred them in their salty stock.
Also know as Black or Grey Peas, Carlin Peas are traditionally eaten as Parched Peas in Lancashire, simply boiled up and served with vinegar and salt. With their firm texture and delicious nutty flavour, Carlin Peas make an excellent British substitute for chickpeas.
📸 Photo courtesy Milly FletcherView full product details