Hodmedod say:
Split Green Peas provide a rich colour and flavour to warming and hearty soups or dips.
Complete Product Details
Split peas generally don't need soaking and cook to a tender finish, generally retaining a little bite. The texture varies from crop to crop, soaking and cooking in hard water will always result in a longer cooking time and firmer texture.
Cooking instructions
To cook simply cover the peas with water or stock, bring to the boil then simmer for 30 to 45 minutes. Pre-soaking speeds up cooking but isn't essential. The peas will get softer as they cook.
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 (approx 1tsp per litre water) 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
Split Green Peas
Allergy information
No Allergens
Typical values Per 100g
Energy 1159kJ (277kcal)
Fat 1.7g
of which saturates 0.4g
Carbohydrate 26.1g
of which sugars 5.7g
Fibre 33.1g
Protein 22.8g
Salt 0g
More
Suitable for vegans and vegetarians
