Flamingo Peas, Whole
Hodmedod's British Pulses & Grains
Sorry, not available right now
| Sorry, all our trial packs of Flamingo Peas have been snapped up now. But we'll have more available in the autumn when the first British harvest is in. Please sign up to our newsletter to be among the first to hear when they're ready to go. |
These amazing pink Flamingo Peas are an exciting new variety that's being grown in the UK for the very first time this year. We have a small amount of the trial harvest that we're offering to our customers in return for your feedback. If you haven't already, do read our blog post about the peas: In the Pink: our newly named Flamingo Peas
The subtle pink colour of these peas is the result of the intensely orange cotyledon showing through the translucent white skin. When cooked you'll find that the rich yellow / orange colour shows through more.
We're still experimenting with ways of cooking these peas ourselves but they can be substituted in recipes for other whole peas, especially whole yellow or blue peas. We look forward to hearing how you've cooked them!
| Unlike all the other pulses, grains and seeds we sell these Flamingo Peas have not been grown in the UK. This is a small sample from the first harvest grown in the Czech Republic, mainly to provide seed that's being grown in the UK this year. |
Recipes for Flamingo Peas
Sorry, we don't have any specific recipes for Flamingo Peas yet. Why not try one of our recipes for other whole peas?
Complete Product Details
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Flamingo Peas can be cooked in just the same way as other whole dried peas.
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.
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Ingredients
Pink Peas
Allergy information
No Allergens
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Typical values for whole dried peas Per 100g Energy 1066kJ (257kcal) Fat 1.7g of which saturates 0.3g Carbohydrate 15.7g of which sugars 3.9g Fibre 46.8g Protein 21.3g Salt 0g -
Suitable for vegans and vegetarians
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