Whole dried peas retain their skin and require soaking before use, but hold their shape even after prolonged cooking.
Cooking instructions
Soak overnight, drain and rinse. Place in a pan with plenty of water, bring to boil, cover and simmer for 45-60 minutes until tender.
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
Yellow Peas
Allergy information
No Allergens
|
Typical values |
Per 100g |
|
Energy |
1066kJ (257kcal) |
|
Fat |
1.7g |
|
of which saturates |
0.3g |
|
Carbohydrate |
15.7g |
|
of which sugars |
3.9g |
|
Fibre |
46.8g |
|
Protein |
21.3g |
|
Salt |
0g |