Black Peas – 6th November 2015

Black peas, also called parched peas or maple peas, create a traditional Lancashire dish that is often – very often –  served on Bonfire Night…This recipe will serve approximately 8 people, depending on the serving size.                                     Tradition was, when I was young, was to serve in a mug with salt, pepper and loads of vinegar, eat with a spoon and watch the fireworks…

  • 750 gm Darlin/parched or maple peas
  • 3 tsp Bicarbonate of Soda
  • Water
  • Salt and Pepper
  • Malt Vinegar

Method

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  • Place the dried peas in a bowl and add the bicarbonate of soda cover with water and stir – leave to soak for 24 hours

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  • Wash the peas thoroughly to remove the bicarb and place the washed peas in a large (very large) pan and cover with fresh water add some salt and pepper and bring to the boil.

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  • Once the peas start to boil reduce to a simmer and cook until the peas are very soft and the sauce has thickened. NOTE: This could take a while and I have cooked them for around 4 hours before. If the begin to dry out and are not cooked add more water, but boiled.
  • When cooked as already mentioned at the top of the instructions, serve in a mug, let people add their own salt, pepper and malt vinegar – I find the more vinegar the better and enjoy – I love them…

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