Carlin Peas, Organic

Complete Product Details

• Cooking
• Ingredients
• Nutrition
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• 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.

  Cooking instructions

  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 bicarbonate of soda (baking soda) when soaking will result in softer cooked peas. Cooked peas can be used immediately or frozen.

  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 (baking 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

  Carlin Peas

  Allergy information

  No Allergens

• Typical values	Per 100g
  Energy	1208kJ (288kcal)
  Fat	2.1g
  of which saturates	0.4g
  Carbohydrate	32.2g
  of which sugars	3g
  Fibre	22.9g
  Protein	23.5g
  Salt	0g

• Grown in the Britain for at least 500 years, Carlin Peas are also know as Black Badgers 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