Click on the image, above to submit to Pinterest.

Parched Peas

Parched Peas is a traditional English recipe (from Lancashire) for a classic accompaniment of carlin peas soaked over night and cooked until soft then served with plenty of vinegar. The full recipe is presented here and I hope you enjoy this classic English dish of: Parched Peas.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Additional Time:

(+over-night soaking)

Serves:

6

Rating:

Tags : Vegetarian RecipesBean RecipesBritish RecipesEnglish Recipes

This is a dish of Carlin peas, also known as black peas, parched peas or pigeon peas and the dish presented here is traditional to the Blackburn, Preston and Bolton areas of Lancashire. They are soaked over night and simmered slowly to produce a specific type of 'mushy pea'. This was traditionally served at funfairs and as associated with Bonfire night. 'Parchink' is an Elizabethan term for long slow boiling, which indicates how old the dish is.

Ingredients:

200g Carlin peas (black peas)
1/4 tsp bicarbonate of soda
malt vinegar
salt and black pepper

Method:

Place the peas in a large bowl, add the bicarbonate of soda then cover with boiling water (the peas will swell, so add a little more water than you think you need). Stir well then set aside to soak over night.

The following day, rinse the peas thoroughly then place in a large pan and add enough cold water to just cover them. Bring the water to a boil then immediately turn down to a low simmer and cook gently until the peas start to soften (about 50 to 80 minutes, depending on the age of the peas).

Make certain you don't over boil the peas, or they will go mushy. Judge the by the softness of the peas &2014; ideally they should still have some bite to them. Add the peas and a little of their cooking liquid in a serving bowl, douse with plenty of vinegar, season to taste and serve.

Find more Bonfire Night Recipes Here and more Halloween Recipes Here.