EASY TO MAKE MUSHY PEAS RECIPE WITH SPLIT PEAS

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When it comes to food, I have an issue with any cuisine involving texture and slime. I am told we Americans are very unique when it comes to our food profiles.

Maybe doing the smell test while giving a brief stare before putting some food down the hatch is another unique trait.

The smell of the food spewing from the open restaurant doors and street carts quickly help me to forget about my OCD and allow my nose to lead me to where the good stuff is.

So when I ordered a side of mushy peas at a pub, I was nervous. Was it going to look like baby food? What would it taste like? Would I like it?

It All Started With An Irish Meal

The first time I had proper mushy peas was visiting Ireland. Surprisingly, given its texture, I fell in love with the green side dish. It traditionally accompanies fish and chips or hot pie.

I had a craving for it when I got back home from my trip but failed to ask for the recipe.

Drinking a couple of pints will do that. You forget about it until you get home and wake up the next day.

I tried recreating the side dish with fresh peas. It didn’t come out the same as I had in the pub. I had a chunky mess on my hands that weren’t as tasty.

Fish and chips with a side of mushy peas.

After doing some research online, I learned mushy peas are made with dried marrowfat peas.

After trying out a couple of recipes online and making a few tweaks, I am a huge fan of green split peas.

The chewiness and melting texture of the peas is no contest to the pub version, in my opinion of course.

The pub culinary journey to eat the most tasty mushy peas on the planet will continue. I enjoy the art of taste testing.

Marrowfat Peas Versus Split Peas

This easy mushy peas recipe with green split peas has a little bit more texture than the pub version I tried. I like mine a little more chunky. Again too much green slime and I won’t eat it.

An image of a burlap bag of

Add in some salt and Irish butter and you have a tasty side dish that can be eaten by itself with some fish and chips, rice, or filet mignon on top.

Traditional British mushy peas use dried marrowfat peas.

I am using split peas for this recipe by Palouse Brand. It’s non-GMO, comes in an old fashioned 5lb burlap sack, which can be repurposed (if you’re good with a sewing machine or sewing by hand), as a storage bag by adding a zipper on top.

Split Peas Are Good For You

If you experience issues with getting enough iron and suffer from iron-deficiency anemia, adding split peas to your diet can help increase your ferritin levels.

Split peas are an excellent source of protein, fiber, iron, and low in fat. I wrote a post about healthy ways to manage iron-deficiency anemia.

It is a condition I have faced challenges in trying to manage, as I eat mostly a plant-based diet and minimal amounts of meat.

This cheap and easy vegetable side dish for one (if you choose not to share) not only tastes good, but the nutritional benefits of eating a side of green split peas will also improve your health at the same time.

mason jar of mushy peas on a table

Mushy Peas

This easy to make 20-minute pub favorite side dish can be eaten by itself, with fish and chips, rice, or filet mignon on top. Split peas are an excellent source of protein, fiber, iron, and low in fat. Enjoy!
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Prep Time 5 minutes
Cook Time 20 minutes
Soaking Time 4 hours
Total Time 4 hours 25 minutes
Course Side Dish
Cuisine British, Vegan, Vegetarian
Servings 2 people
Calories 193 kcal

Ingredients
  

  • 1/2 cups green split peas
  • 3 cups water
  • 1/2 tsp sea salt
  • 1 tbsp unsalted butter optional
  • 1/2 tsp baking soda (bicarbonate of soda)

Instructions
 

  • Add 1/2 cup split peas to a large glass bowl or 24-ounce glass container. As the peas regenerate, they will expand in the container.
  • Sprinkle 1/2 teaspoon of baking soda (bicarbonate of soda) over the peas. Baking soda softens the peas,which reduces the cooking time.
  • Pour 3 cups of room temperture water into the bowl covering the peas.
  • Leave the bowl to sit on the counter for 4 hours. After 4 hours, strain the split peas and rinse with water to remove any remaining dirt and dust.
  • Add split peas to a pot. Add enough water to cover peas by 1/2-inch.
  • Cook on the stove over medium heat uncovered for 20-minutes, stirring occasionally.
  • As peas come to a boil and cook, a green foam will form and rise to the top. The foam is harmless. Skim off pea foam with a wooden spoon, discard, and reduce to a simmer.
  • After 20-minutes, turn off the heat. Depending on how mushy you like your peas, either strain the leftover liquid in the pot with a mesh strainer and put the peas back in the pot or leave the liquid.
  • Stir in 1/2 teaspoon of salt (or to taste) into the peas. Salt draws out moisture, which causes the peas to become mushier.
  • Finish by stirring in one tablespoon of unsalted butter (Kerrygold or your favorite brand of butter).

Notes

Depending on where you live and humidity levels, the difference between 1/2-inch or 1-inch may or may not make a difference.
I found covering split peas with one-inch of water, discarding the excess at the end wasted water, thus the reason for using less water.
When covering the peas with half an inch of water, most of the water will evaporate. The pot will make a sizzling sound as the water evaporates.
If you add salt initially, you will get a soupy mess. Salt draws out moisture, which causes the peas to become mushier. Hold off adding salt until the end. 
Finishing with unsalted butter marries the split peas and sea salt. The salt and butter bring out the flavor and creaminess of mushy peas.
When using salted butter instead of unsalted, reduce the amount of sea salt from 1/2 teaspoon to 1/4 teaspoon.
I switched from using salted butter to unsalted to control the amount of salt. 
To make this a more healthy vegetable side dish, or if you prefer a vegan version, leave the butter out or experiment with vegan butter.
Keyword cheap easy side dish, easy side for one, green split peas, mushy peas from split peas, vegetable side dish
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