Bold Bean Co
Your Cart
LET US KNOW WHAT YOU THINK
Dietary key
-
V
Vegetarian
-
V*
Vegetarian Option
-
Ve
Vegan
-
Ve*
Vegan Option
-
G
Gluten-Free
-
G*
Gluten-Free Option
-
D
Dairy-Free
-
D*
Dairy-Free Option
Parched Peas
This is the most traditional way to eat a carlin pea - parched! Originating in the North of England, parched peas are slowly cooked until soft and rich, mixed with butter and malt vinegar and usually served as a street food snack on bonfire night.
Traditionally made from dried peas, our version uses our BEAUTIFUL British-Grown Queen Carlin Peas which are already cooked + seasoned to perfection, complete with their luscious bean stock to give you that rich, molten consistency almost instantly. A true Northern classic!
There are a few variations - some with bacon, with sugar, with rum! - but here's a basic recipe to follow.
Ingredients
1 jar Queen Carlin Peas - with their bean stock
A knob of butterMalt vinegar
Maple syrup (optional)
Directions
Pour the carlin peas and their stock into a saucepan. Cook over low heat, stirring occasionally, until the liquid thickens and the peas turn into a soft, rich brown sauce - about 7-8 minutes. You want them to congeal a little. For extra creaminess, mash some of the peas with the back of a fork or potato masher.
Once soft, add a generous knob of butter, a few cracks of black pepper and a few splashes of malt vinegar.
Serve into small bowls, deep mugs, or for the more traditional route - in paper cups! Finish with a drizzle of maple syrup for a bit of sweetness, if you like.
More Recipes
-
-
-
Save
Moroccan-Inspired Chickpea Tagine with Herby Bulgur Wheat and Lemon + Olive SalsaFeeds: 445 minutes -
Save
Save
Save
Save
Save
Save
