With a distinctive earthy flavour and good texture, brown winter peas are an excellent substitute for other whole peas or chickpeas in curries, stews or salads.
Unlike usual spring sown varieties of field pea grown in the UK, these robustly flavoured small brown peas are sown in the late autumn for harvest the following summer. Grown as a mixed crop, the longer growing period means the peas fix more nitrogen from the air to provide fertility for both crops.
Cooking instructions
Soak for 8 hours in cold water or to quick-soak place in boiling water, take off the heat and leave for 1 hour. Rinse, bring to the boil in plenty of water, cover and simmer for 40 to 45 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. Cooked pulses can be used immediately or frozen for later use.
