Mushy Peas
These are conventional dried
Marrowfat peas which can be purchased here in the UK in packets of about 450gm.
They usually come with two or three "soaking" tablets which are
basically Bicarbonate of Soda with a small amount of Brilliant Green dyestuff to
keep the green colour. The colouring isn't really necessary and is merely ęsthetic.
Failing tablets being available just the straight forward Bicarbonate can be
used. About one heaped teaspoon per pint of water is about right. The dried peas
are placed in a basin and the tablet/Bicarb is added. Boiling water is poured
over the dried peas allowing room above the peas for swelling to occur. Leave
them overnight. The following day pour off the soaking liquid and just rinse the
peas to remove the majority of the Bicarbonate. Not all of it should be rinsed
off or else the peas will not "mush" properly. Cover the peas with
water in a saucepan and bring to the boil. Once having reached boiling point
reduce the heat and simmer until the peas have cooked and are looking
"mushy". Care should be taken while cooking because the peas will boil
over if given the chance. In short you need to watch them.
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Source: "Ted" 