Low Sodium Classic British Mushy Peas
Discover the timeless charm of **Low Sodium Classic British Mushy Peas**, a healthier twist on the beloved traditional side dish that's perfect for pairing with fish and chips or a Sunday roast. Made with tender, soaked marrowfat peas, this recipe skips the added salt yet delivers on rich, creamy flavor thanks to a touch of unsalted butter and the freshness of chopped mint leaves. Simmered to perfection over a couple of hours, the peas break down into their signature mushy texture, with just a hint of black pepper to round out the taste. This easy-to-make, low-sodium version is ideal for those looking to enjoy a comforting British staple without compromising on heart-healthiness. Serve it piping hot alongside your favorite mains or enjoy it as a hearty vegetarian side—it’s wholesome, satisfying, and sure to please!
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Recipe Information
Ingredients
- 250 grams dried marrowfat peas
- 1 teaspoon baking soda
- 1000 milliliters water
- 15 grams unsalted butter
- 2 tablespoons fresh mint leaves
- 0.5 teaspoon black pepper
Instructions
Rinse the dried marrowfat peas thoroughly under cold running water to remove any dirt or debris.
In a large bowl, dissolve the baking soda in 500 milliliters of water. Add the rinsed peas and soak them overnight for at least 12 hours.
After soaking, drain the peas and rinse thoroughly to remove any residual baking soda.
In a large saucepan, combine the soaked peas with the remaining 500 milliliters of water.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the peas simmer uncovered for about 90 to 120 minutes, stirring occasionally, until the peas are soft and have broken down to a mushy consistency.
If needed, add a bit more water to prevent the peas from drying out too much during cooking.
Once the peas have reached the desired texture, remove the saucepan from the heat and stir in the unsalted butter until completely melted and incorporated.
Finely chop the fresh mint leaves and fold them into the mushy peas.
Season with black pepper to taste and stir well. Adjust the consistency with a little more water if needed.
Serve the mushy peas hot as a side dish or a flavorful topping.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 139.9 g | 51% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 8.9 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2487 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
