Lancashire Black Peas and Vinegar (Parched Peas)
A classic Lancashire dish, black peas with vinegar, also known as parched peas, commonly served on Bonfire Night.
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Instructions
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Rinse the peas thoroughly, then place them in a large pot with baking soda and cold water, soaking overnight.
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Drain the soaked peas, return them to the pot, then cover with fresh cold water, carrot, celery, and onion.
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Bring the mixture to a boil over high heat, then reduce heat to medium and simmer for 2 to 3 hours, stirring occasionally, until the peas are soft.
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Remove from heat, season with salt and malt vinegar to taste, and serve with extra vinegar.
Nutritional Info (per serving)
Calories:
110 kcal
Carbohydrate:
22 g
Cholesterol:
0 mg
Fiber:
5 g
Protein:
5 g
Saturated Fat:
0 g
Sodium:
130 mg
Sugar:
4 g
Fat:
0 g
Unsaturated Fat:
0 g