English Parched Peas
This English Bonfire Night classic revives one of England's most traditional heritage pulses: the carlin pea.
‘Carlin peas’ are one of the most classic pulses in English cuisine, however like many local pulses they seem to be slipping away amongst old cookery books. In the North-West of England, carlin peas are rolled out once a year for a special celebration: Bonfire Night. They’re soaked, then cooked, then combined with fried bacons and onions to make a warming comfort bowl. What’s more, they’re lit up with a heavy dash of malt vinegar or Worcestershire sauce. The hot, sour smack of the peas is enough to evoke fireworks before you even see or hear them! Just eat them with buttered white bread and a spoon - simple but very tasty. Let’s go!
INGREDIENTS (serves 4x)
300g dried carlin peas (sometimes called ‘maple peas’ or ‘pidgeon peas’)
1x sprig of thyme
3x bay leaves
50g diced bacon lardons
1x shallot or 1/2 onion, diced
1x tablespoons of Worcestershire sauce or malt vinegar
pinch of sugar
Salt and pepper to taste
To serve: buttered white bread
WALKTHROUGH
First let’s soak the carlin peas. Wash the peas cover them with water. Allow them to soak for at least 4 hours to ensure even cooking.
Drain the peas and add them to a saucepan or pressure cooker. Cover them with fresh water and add 1x sprig of thyme and 3x bay leaves. Pressure-cook on high for 25 minutes or simmer on the hob for 45-60 minutes until tender and easily squished. At this stage the beans and some of their cooking liquid can be stored for up to 3 days in the fridge.
Place a saucepan onto medium heat. Add the 50g of bacon and fry until it has crisped and released its own fat. No need to add oil.
Add the diced shallot/onion and fry until softened, about 2-3 minutes.
Add the cooked carlin peas along with some of the cooking liquid, reserving some liquid for later if required. Bring the pan contents up to a heat and cook until well-heated through. You can slightly crush the peas with a masher to create a thicker, saucier dish.
Add the pinch of sugar and 1 tablespoon of Worcestershire sauce/malt vinegar. Continue to cook for another minute and turn off the heat. Taste and adjust the seasoning to your taste.
Serve the parched peas with buttered white bread. They’re even tastier eaten outside on a cold night! Enjoy!
