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The dried peas are soaked overnight and simmered to produce a type of mushy pea. Parching is a now-defunct term for long slow boiling. [2] The peas are field peas, left to dry on the plant, as distinct from garden peas, picked green for fresh consumption.
A variant (particularly popular around Bolton and Bury of Greater Manchester, and Preston, Lancashire) is parched peas – carlin peas (also known as maple peas or black peas) soaked and then boiled slowly for a long time; these peas are traditionally served with vinegar. Mushy peas have occasionally been referred to as "Yorkshire caviar." [3]
Field peas or "dry peas" are marketed as a dry, shelled product for either human or livestock food, unlike the garden pea, which is marketed as a fresh or canned vegetable. The major producing countries of field peas are Russia and China, followed by Canada, Europe, Australia and the United States.
Tiny green peas pack an impressive amount of nutritional benefits to help keep you feeling full and strong. Although we tend to think of them as vegetables, peas are technically legumes ...
Beans, lentils, and chickpeas last for years if stored in a cool, dry place and are rich in protein, fiber, and nutrients. They’re also incredibly versatile — use them in soups, stews, curries ...
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