Split Green Peas provide a rich colour and flavour to warming and hearty soups or dips.
Split peas generally don't need soaking and cook to a tender finish, generally retaining a little bite. The texture varies from crop to crop, soaking and cooking in hard water will always result in a longer cooking time and firmer texture.
To cook simply cover the peas with water or stock, bring to the boil then simmer for 30 to 45 minutes. Pre-soaking speeds up cooking but isn't essential. The peas will get softer as they cook.
Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.
Adding bicarbonate of soda (approx 1tsp per litre water) 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.
Split Green Peas
|Typical values||Per 100g|
|of which saturates||0.4g|
|of which sugars||5.7g|
Suitable for vegans and vegetarians
|Organic marrowfat peas are back!|
Our Kabuki variety Marrowfat Peas are perfect for classic mushy peas but also fantastic in soups, dips and casseroles.
Grown by John and Guy Turner at Little Bytham in Lincolnshire.View full product details