- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
£1.71 – Sorry, not available right now
| /
|
Stock up your storecupboard for winter with 25% off our trial paper packs of pulses while stocks last. These packs are best before end February 2025. 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.
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
