£2.29
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| Organic whole blue peas are back! |
Whole Blue Peas are the same peas used for Split Green Peas but with the skin left on. They're a firm but tasty pea with plenty of bite and superb in spicy dishes.
Grown at Camp Green Farm in Suffolk.
Collections: All Hodmedod & Guest Products , Dried Peas, Split & Whole, from British Farms , Hodmedod's Pulses, Grains, Seeds, Flakes, Flour, Ferment & more , Organic , Pulses, Grains & Seeds from British & French Farms , Pulses: Beans, Peas & Lentils
Category: Green / Blue Peas , Organic
Type: Peas
Whole dried peas retain their skin and require soaking before use, but hold their shape even after prolonged cooking.
Soak overnight, drain and rinse. Place in a pan with plenty of water, bring to boil, cover and simmer for 45-60 minutes until tender.
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.
Blue Peas
No Allergens
| Typical values | Per 100g |
| Energy | 1064kJ (256kcal) |
| Fat | 1.6g |
| of which saturates | 0.3g |
| Carbohydrate | 17.3g |
| of which sugars | 4.7g |
| Fibre | 46.7g |
| Protein | 19.8g |
| Salt | 0g |
Suitable for vegans and vegetarians
Delicious used for sprouting - niuce nutty taste and crunch
Made these into a recommended dal. Who knew that I would love peas let alone blue ones.
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I often find fava beans a bit bitter (is it just me?!) so have previously just used them in quite heavily flavoured dishes. Not these ones though - no bitterness at all - just really tasty. I often eat them just with a bit of seasoning and drizzle of oil!
This unusual flour is something everyone should try. I use it in sourdough and yeasted bread, and it makes an unusually dense dough that is actually rather textured and nice to stretch and fold even when using at 50:50 with white. It has a very nice flavour with a long prove - and so far has never over-proved on me by going liquidy. Aside from its unusual flavour and appearance, I have achieved a good firm and edible crust that doesn't turn into nasty shards
I make fantastic tasty hummus with Carlin Peas . I cook up the whole pack, then freeze in very small batches., equivalent to a canful, and they defrost overnight. I sometimes add butter beans or flageolets and vary the flavour with all sorts,…paprika, sun-dried tomatoes, aubergine etc. Or I can add them frozen to meat or veg stews, stir fries etc. love them!!
Really like this dish, great flavour and some real substance to it!
Fantastic grain for making risotto's and stews creates a really great creamy texture during cooking without the addition of dairy (although the addition of dairy elevates everything!) They don't overcook unlike rice so its almost a foolproof alternative, the end results are a moreish bite to the cooked grain.