Smashed Buttery Mushy Peas
By Joe
Source: Serious Eats — Genevieve Yam, Mushy Peas.
A mushy peas recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Soak. In a large bowl mix the bicarbonate of soda with 1 teaspoon of salt. Add the peas and enough water to sit 8 cm above them, stir, then cover and leave at room temperature for 8 to 12 hours.
- 2
Simmer. Drain and rinse the peas. Put them in a 4-litre pan with 600 ml water, bring to a bubble, then turn the heat down, cover, and cook gently, stirring now and then, until the peas are soft and starting to collapse, 30 minutes to 1 hour, adding a splash more water if the pan looks dry.
- 3
Mash. Take off the lid and crush the peas with the back of a spoon or a masher. Keep cooking and crushing over a low-medium heat until they are all smashed and the mixture looks thick, 2 to 3 minutes. Stir in the remaining teaspoon of salt and the mint, if you are using it, and bring to the table hot.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
11.6 g protein for 182 kcal = 6.4 g per 100 kcal, so protein gives about 25% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low saturated fat: 0.5 g saturated fat per 100 g, 1% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 4.3 g sugars per 100 g (limit ≤ 5 g)
- High fibre: 6.1 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 37 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 182 kcal |
| Protein | 11.6 g |
| Carbohydrate | 30.8 g |
| of which sugars | 1.6 g |
| of which free sugars | 0 g |
| Fat | 1.9 g |
| of which saturates | 0.2 g |
| Fibre | 11.1 g |
| Salt | 2.83 g |
Protein per 100 kcal
6.4 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
