Black Peas Now In Store
- Posted By: Phil
Posted in: New Products
Black Peas Now In Store
Two great recipes of how to cook your Black Peas
Traditional Lancashire Bonfire Black Peas
To serve 6-8 people (the peas are meant to be eaten as a small snack/nibble, rather than a main course) use about:
1 cup / 150g black peas – soaked in water for 24 hours
After soaking and draining the black peas, cover them in plenty of salted water in a large pot, and bring to a raging boil. Then turn down the heat to a rolling boil, cover the pan, and boil for about an hour or slightly longer. You want the peas to be very well-cooked, with the skins coming off. Once the peas are cooked and soft, drain them.
- Put 250ml / 1 cup of cold, fresh water in a pan, add the peas and bring the water to the boil. Turn the heat down to a high simmer.
- Add 1 teaspoon of vegetable stock to the peas and also 2 teaspoons of cider vinegar, as well as some salt and freshly
ground black pepper. - Allow the peas to stay on a high simmer for about 10 minutes, stirring frequently. The peas are ready when there is a small amount of grey-black liquid in the pan, just enough for the peas to be moist but not lots of liquid left.
- Serve the peas individually in small pots, and sprinkle with salt and vinegar for the traditional way of eating them.
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Traditional Lancashire Bonfire Black Peas
To serve 6-8 people (the peas are meant to be eaten as a small snack/nibble, rather than a main course) use about:
1 cup / 150g black peas – soaked in water for 24 hours
After soaking and draining the black peas, cover them in plenty of salted water in a large pot, and bring to a raging boil. Then turn down the heat to a rolling boil, cover the pan, and boil for about an hour or slightly longer. You want the peas to be very well-cooked, with the skins coming off. Once the peas are cooked and soft, drain them.
- Put 250ml / 1 cup of cold, fresh water in a pan, add the peas and bring the water to the boil. Turn the heat down to a high simmer.
- Add 1 teaspoon of vegetable stock to the peas and also 2 teaspoons of cider vinegar, as well as some salt and freshly ground black pepper.
- Allow the peas to stay on a high simmer for about 10 minutes, stirring frequently. The peas are ready when there is a small amount of grey-black liquid in the pan, just enough for the peas to be moist but not lots of liquid left.
- Serve the peas individually in small pots, and sprinkle with salt and vinegar for the traditional way of eating them.