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Green split peas are one of the most used legumes in British cooking. They have a mild and sweet  flavour and soft, smooth texture when cooked. Split green peas belong to the same family as lentils and are highly nutritious, both protein and fibre. Peas contain thiamine, which has a positive effect on brain function and gives a person extra strength and energy.


INGREDIENTS: 100% Green split peas
ALLERGENS: No known allergens.
Packed on premises that handles nuts (including peanuts), sesame, products containing dairy, soya and products containing gluten.
STORAGE: Cool, dry place away from direct sunlight


Per 100g
Energy (kcal) 113
Protein (g) 8.1
Fat (g) 1.2
incl. saturates (g) 0.2
Carbs (g) 13
incl. sugars (g) 0
Fibre (g) 8.9
Salt (g) 0


Soaking peas overnight in water shortens their cooking time. But soaking isn't entirely necessary. Split peas cook relatively quickly: unsoaked peas take from 1 to 2 hours of simmering; soaked peas take about 40 minutes.
If you want to make pea puree, drain the water, cover peas with cold water (2l water per 300g peas) and put on the stove to cook. As soon as the water boils, reduce the heat to a minimum and boil peas for about an hour and a half. When peas are cooked and soft, add a pinch of salt and a small slice of butter. Blitz in a blender to make puree.

Cooked peas can be refrigerated for no more than three days.
Soaked peas canÕt be refrigerated more than twelve hours before fermentation process begins.
Green and yellow split peas are also commonly used to make split pea soup, and sometimes peas pudding.