Easy Mushy Peas Recipe (2024)

FAQs

How do you make canned mushy peas better? ›

My mom had a really neat trick for making canned peas taste good. She would drain the liquid from the can into a small saucepan and reduce it to almost a syrup, add an equal amount of butter to it to form a sauce, and then add the peas and heat them in the sauce just enough to warm them before serving.

Season the peas with salt and pepper to taste. Add the optional sugar if you prefer them slightly sweeter, heavy cream or milk to give them a fluffier texture, or butter for flavor.

Mushy peas are dried marrowfat peas which are first soaked overnight in water with baking soda, and then rinsed in fresh water, after which the peas are gathered in a saucepan, covered with water, and brought to a boil, and then simmered until the peas are softened.

Sweet and Spicy Peas

A little honey and cajun seasoning dress up canned green peas very well. Add 1/2 tbsp. of honey and 1 teaspoon of cajun seasoning.

Raw Peas are also used as an appetizer which helps provide relief from constipation by promoting bowel movements due to its laxative property. It also helps manage the level of blood sugar due to its anti-diabetic and antioxidant properties and thus reduce the risk of diabetic complications.

Mushy peas on the side will add healthy fibre to your meal and reduce the fat content overall.

They may cause bloating

Additionally, the lectins in green peas are associated with bloating and other digestive symptoms. Although lectins aren't present in high amounts, they may cause problems for some people, especially when they are a major part of the diet ( 47 , 49 ).

Meanwhile, for mushy peas, melt butter in a pan over medium heat. Add fresh peas and tarragon, and cook, covered, for 10 minutes (3 minutes for frozen) or until soft. Add lemon juice and season. Mash until mushy.

Mushy peas, also known as 'Yorkshire caviar', are dried marrow fat peas, mature green peas that are allowed to dry out naturally in the field. In Yorkshire, Nottinghamshire, Derbyshire and parts of Lincolnshire, mushy peas are often served as a snack on their own.

Well the real answer is to keep peas only covered a little by water or broth while cooking, thereby eliminating excess water. Boil some more peas with less water, strain and add them when soft. Using potato would work, but would taste more like potato soup.

What are the white bits in mushy peas? ›

It's essentially the part that would sprout if was planted instead of being cooked. Your peas had started germinating. This slightly alters the taste, making them a little bitter, but these are not worms.

Bicarbonate of soda (baking soda) added to the peas whilst soaking helps retain colour and, more importantly, it helps to soften their skins, allowing them to absorb the soaking water. It is another vital ingredient.

mushy peas in British English

(ˈmʌʃɪ piːz ) plural noun. British. dried peas that have been soaked, boiled and mashed - often eaten with fish and chips. Collins English Dictionary.

Yeah they're all fine without being heated up.

Meanwhile, for mushy peas, melt butter in a pan over medium heat. Add fresh peas and tarragon, and cook, covered, for 10 minutes (3 minutes for frozen) or until soft. Add lemon juice and season. Mash until mushy.

Texture: Canned peas are typically much softer and can be mushy in texture due to the canning process, which involves high heat and pressure. Fresh peas have a crisp texture when just picked, while frozen peas can maintain some of their firmness when properly cooked.