| No gluten and no cholesterol |
Storing Dried Peas
Store dried peas at room temperature in a covered container for up to one year. Canned peas should be stored in a cool dry place and should be used within one year.
Soaked or cooked dried peas can be kept in the refrigerator for 2-3 days. Cooked dried peas can be kept in the freezer for up to 3 months.
Soaking Dried Peas
Overnight Method:
Put 1 cup / 200g / 7oz dried peas into a large bowl with 3 cups / 700ml / 1¼ pints tepid water. Do not add any salt.
Quick soak Method:
Put 1 cup / 200g / 7oz dried peas into a large saucepan with 3 cups / 700ml / 1¼ pints water. Bring to the boil and continue to boil for 2-3 minutes. Turn off heat. Cover pan and leave to stand for one hour.
1 cup / 200g / 7oz dried peas= 400g / 14oz : soaked peas = 475g / 1lb 1oz cooked peas.
DO NOT EAT RAW SOAKED PEAS
Cooking Dried Peas
On the Hob
Drain water from soaked peas and transfer peas to a large saucepan. Cover with plenty of fresh water. Cover and bring slowly to the boil. Boil rapidly for 10 minutes then reduce the heat to simmer for 40 minutes or until tender. The longer the soaking time, the shorter the cooking time. If required add salt during the last 5 minutes of cooking time.
In a slow cooker
Proceed as above, adding to slow cooker after boiling rapidly on the hob for 10 minutes.
In a pressure cooker
Soak 450g (1lb) dried peas in a bowl of boiling water for one hour. Drain. Remove trivet from pressure cooker and pour 1.1 litre (2 pt) water into pressure cooker. Bring liquid to the boil in open pan, then add soaked peas. Lower heat to boil gently. Add 15 ml / 1 tablespoonful of oil to prevent foaming. Secure lid and indicator weight. Bring up to High pressure. Cook for 20 minutes. At end of cooking time, allow pressure to reduce at room temperature.
In the microwave
Soak 225g (½ lb) dried peas overnight. Drain peas then transfer to a 2 litre (3½ pt) glass bowl. Add sufficient boiling water to come 1.25cm (½") above peas. Cover and stand bowl on glass plate in case water boils over. Cook on Full Power for 30 minutes, checking water level after 20 minutes. Top up with boiling water if necessary. Keep covered and leave to stand for 10 minutes. 650 watt microwave.
Dried peas are a healthy and nutritious low-cost vegetable. They make an excellent meal extender and when puréed, they form the base of many dishes from the traditional pea soup to the more unusual vegetable pâtés and fritters.
Soak and cook more dried peas than required. They can be refrigerated or frozen ready to serve as a vegetable or added to casseroles, pies and soups.
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All the recipes on these pages were created by Julie Cooke, former Food Technologist at the Processors and Growers Research Organisation at Peterborough. The recipe titles come from the names of the surrounding villages in the heart of Britain's pea growing country.
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| VEGETARIANS
Many of the recipes on these pages are suitable for vegetarians and have the approval of the Vegetarian Society
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Gluten Free Diets
Pea flour is now available in some health shops and supermarkets. This will be especially welcome news for those on gluten free diets. Coeliacs and hypersensistive to the protein, gluten, which is found in wheat, oats, barley and rye. This means that they must not eat any foods made with these cereals (bread, breadcrumbs, cakes, biscuits, crispbreads, pastry, breakfast cereals, flour, pasta) or convenience foods which contain gluten for example stock cubes, gravy browning, sausages, cooking chocolate, pepper.
Pea flour contains no gluten and can be used in many imaginative ways to add variety to the coeliac's diet. Pea flour thickens sauces and casseroles, coats rissoles and fritters and bakes well. Pastry made with pea flour is softer and more breakable than traditional shortcrust pastry. It needs gentler handling, rather like shortbread. Roll out the pastry thicker than usual.
Many of the recipes in this booklet are gluten free.
Recipes
British Edible Pulse Association
