Marrowfat Peas

Complete Product Details

• Cooking
• Ingredients
• Nutrition
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• Marowfat peas make the best mushy peas but are also great for dips, salads and even crunchy snacks. They pair very well with wasabi or horseradish.

  Cooking instructions

  Soak overnight, drain and rinse. Place in a pan with plenty of water, bring to boil, cover and simmer for 40 to 50 minutes until tender.

  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 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

  Marrowfat Peaas

  Allergy information

  Our 500g cartons may contain traces of peanuts, nuts, sesame

• Typical values	Per 100g
  Energy	1204kJ (287kcal)
  Fat	1.7g
  of which saturates	0.3g
  Carbohydrate	33g
  of which sugars	4.1g
  Fibre	28.5g
  Protein	20.7g
  Salt	0g

• Suitable for vegans and vegetarians