As a precocious Norwegian-Canadian kid, I learned to eat these first and then calmly state, 'Those were excellent, but they looked like vomit!' - and would instantly get banned from the table. It was okay, I was full and had eaten the best part of the meal! I'm an adult now, and they're still delicious (but vomitous looking - almost like a thick creamed pea soup, but they taste better). Give them a chance; you will never eat canned peas again!


Recipe Summary

5 mins
1 hr 35 mins
1 day
1 day
2 cups


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place peas with cold water in a pot; leave to soak for 24 to 48 hours.

  • Bring peas to a boil in the soaking water. Reduce heat to low and simmer until peas are very soft, stirring occasionally, about 1 1/2 hours, adding water if needed.

  • Stir butter, salt, sugar, and parsley into peas. For thicker peas, add flour and cook and stir until thick, about 5 minutes.

Cook's Note:

This is an excellent accompaniment for pork. I like to serve it at Yuletide to add colour. With lingonberries (or cranberries) on the side of the pork it looks beautiful and very Christmas-y.

Nutrition Facts

76 calories; protein 2.1g 4% DV; carbohydrates 8.2g 3% DV; fat 4.5g 7% DV; cholesterol 11.4mg 4% DV; sodium 326.2mg 13% DV. Full Nutrition

Reviews (1)

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Rating: 5 stars
As my husband is English we are always trying recipes for mushy peas. This worked well with our Christmas dinner. I used split peas and doubled the amount. I could not find whole dried peas. Read More