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!
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.