Slow Cooker Mushy Peas is a traditional English recipe (from Lancashire) for a classic method of cooking perfect mushy peas in a slow cooker (crockpot). The full recipe is presented here and I hope you enjoy this classic English dish of: Slow Cooker Mushy Peas.
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This is a method of making traditional mushy peas from marrowfat peas in a slow cooker (crockpot).
Ingredients:
400g marrowfat peas
2 tsp baking soda (or the soaking tablets from boxed marrowfat peas)
Method:
Pour the marrowfat peas into a bowl, add the soaking tablets (or baking soda) and cover with plenty of water. Set aside to soak over night.
The following day, drain the peas then rinse in a few changes of cold water. Transfer the peas to a slow cooker, cover with boiling water then cook on low for about 5 hours, or until soft (do not add water during cooking or the peas will harden). By this time the peas will be intact but still whole, however, they will have a green, sloppy, juice with them.
When cooked, season to taste then serve. You can make this in large batches, as it freezes very well and you can then re-heat in a microwave.
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