Parched peas

I'm going to try this recipe, I usually just boil till soft serves with salt and malt vinegar, but this sounds and looks super tasty


Ingredients
2 1/2 cups/500 g. dried black peas (see below for types of peas to use)
Pinch bicarbonate of soda
1 carrot (peeled and sliced thickly)
1 stick celery (roughly chopped)
1 onion (peeled and roughly chopped)
Salt
Malt vinegar (to taste)
Steps to Make It
Rinse the peas under cold, running water. Place in a large pan. Add the bicarbonate of soda and cover with cold water. Cover and leave the peas to soak overnight.


The next day, drain the peas in a colander and return to the same pan. Cover with fresh, cold water. Add the carrot, celery, and onion. Bring the peas to a boil and once boiling, turn the heat down and simmer for 2 to 3 hours, until the peas are soft and slightly mushy. Stir the peas from time to time during cooking to prevent them from sticking on the bottom of the pan.


Once the peas are cooked and starting to break up, remove the pan from the heat. Then either...


If you like your peas and vinegar as a smooth purée (lovely if you want to serve as a side dish), push the cooked peas and vegetables through a coarse sieve to remove the skins of the peas. This will take some effort but the end result is worth it.

Or, to eat as street food or by the bonfire on Guy Fawkes night, do not purée.

Whichever style you prefer, taste the peas and add salt to taste. Finally, sprinkle with malt vinegar, again to your taste. Serving to friends on Bonfire night, offer the peas round and a bottle of vinegar for your guests to add as they wish.