Hodmedods' Black Badgers are a classic brown Carlin Pea, also know as Black or Grey Peas and popularly served as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt. With their firm texture and delicious nutty flavour, Carlin Peas make an excellent British substitute for chickpeas.Carlin Peas have a superb nutty flavour and firm texture, making a great alternative to chickpeas or Puy lentils. They're great in soups, stews, curries and salad, pairing well with roast vegetables.
Cooking instructions
Soak overnight - or quick-soak by placing in boiling water, taking it off the heat and leaving for one hour.
After soaking , rinse, place in a pan with plenty of water, bring to the boil, cover and simmer for 40 to 45 minutes until tender.
Adding baking powder when soaking will result in softer cooked peas. Cooked peas can be used immediately or frozen.
Notes on Cooking Dried Pulses
Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.
Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time.
Cooked pulses can be used immediately or frozen for later use.
Ingredients
Carlin Peas
Allergy information
No Allergens
Nutritional Information
|
Typical values |
Per 100g |
|
Energy |
1208kJ (288kcal) |
|
Fat |
2.1g |
|
of which saturates |
0.4g |
|
Carbohydrate |
32.2g |
|
of which sugars |
3g |
|
Fibre |
22.9g |
|
Protein |
23.5g |
|
Salt |
0g |