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Nutrition Facts
Serving Size 1 (218g) Recipe makes 4 servings The following items or measurements are not included below: marrowfat peas
Calories 0
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 161mg		6%
Potassium 0mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.0g		0%
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~Jen~

Irish "matter of Fact Peas" (Mushy Peas)

Recipe #21182 | ½ day | 8 hours prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Bergy
Mar 2, 2002

You can also buy these peas canned but they are quite expensive and are so easy to make. These peas are also common in England as Pub Fare. I love them served with good Bangers (sausages) and a green saladWhat we call Baking soda in Canada is known elsewhere as bicarbonate of soda.

SERVES 4 -6 (change servings and units)

Ingredients

8 ounces dried split marrowfat peas (other may be substituted if not available)
1/2 teaspoon baking soda
3 1/2 cups boiling water
salt
pepper
1 pinch sugar
butter

Directions

1
Put the peas in a bowl, add baking soda, pour on the boiling water and soak overnight.
2
Next day drain and barely cover the peas with water, bring to a boil and simmer until tender and soft apprx 15-20 minutes, drain.
3
Add salt pepper pinch of sugar and the butter, stir and serve.

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Featured Reviews for This Recipe

From: Polish Chick

On Sep 11, 2009

This tastes so good!! Mine looks like mashed peas when finished. I use dried split peas because I haven't found anything labeled split marrow-fat peas (Maybe the same thing??) So simple and such comfort food. This is a great side dish for almost anything.

1 person found this review helpful

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From: ~Jen~

On Mar 23, 2008

Made for the St. Patrick's Day Menu Challenge. These don't smell so good when you make them, but taste great! I'm wondering if I did something wrong since when I boiled them, the shells popped off, so it was a bowl of half peas and half shells. The other chef's photos posted look more like split peas. The flavor was great though - tastier than your average peas!

0 people found this review helpful

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From: Tina and Dave

On Jun 30, 2009

We enjoyed these very much! I think the secret is to boil them for long enough that, when you stir them, they start to disintegrate - then they're ready! I added a splash of malt (& a splash of balsamic) vinegar so they tasted more like the ones we get from the chip shop! We can buy tins of these quite cheaply here in the UK, but these taste far better! Thanks Bergy!!

2 people found this review helpful

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From: SeetheWoods

On Feb 27, 2009

We do love these in Ireland, although for as long as I can remember they've always been splashed with malt brown vinegar when they're hot. They're still lovely without it though.

2 people found this review helpful

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