Dried peas

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Dried Green Peas, Split
Dried Marrowfat Peas

Dried Peas are surprisingly good, despite any negative vibes you might hold about the idea. Dried peas can be found green or yellow, whole or skinned and split.

They are best in soups as they do not hold their shape. But they taste sweet and are great with salted meats, e.g. pea and ham soup.

To prepare:

Cover with water and bring to the boil. Simmer for 45 minutes until cooked, or about an hour to be mushy.

Storing

Dried peas last for a good length of time, but do toughen with age, so buy in smallish quantities. If you buy in bulk, check for dirt and insects as these are not uncommon and should be anticipated. Store somewhere dark and cool, and free from potential insect contamination.

References

Cloake, F. (2014) How to make perfect pea and ham soup, The Guardian, 13 November 2014. Accessed 27 July 2015.

Further reading

  • Christian, G. (2005) Real Flavours: the handbook of gourmet & deli ingredients, Grub Street. ISBN 1904943209.
  • Stobart, T. (1981) The Cook's Encyclopedia: ingredients & processes, Harper & Row. ISBN 0060141271.