These canned "Black Badger" Carlin Peas, also know as Black or Grey Peas, are cooked and ready to use. Carlin Peas are popularly served as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt. With their firm texture and delicious nutty flavour, Carlin Peas make an excellent British substitute for chickpeas. Gluten-free.
Carlin Peas are perfect for traditional parched peas or grey peas with bacon. They can also be used in place of chickpeas or dark green lentils. They're great in soups, stews, curries and salads, pairing well with roast vegetables.
COOKING INSTRUCTIONS Drain and rinse thoroughly. The peas are ready to use, hot or cold. Add to stews, curries, salads or use to make hummus. To heat, add to cooked dish and heat through for 1 to 2 minutes.
TO STORE Store in a cool, dry place. Once opened, transfer contents to a non-metallic container, cover refrigerate and use with 2 days.
Carlin Peas, Water.
|Typical Values Per 100g|
|of which sugars (g)||1.2|
|of which saturates (g)||0.2|
Grown in the Britain for at least 500 years, Black Badger Carlin Peas are also know as Maple Peas. In Lancashire they're traditionally served "parched" - boiled and roast or soaked in vinegar - on Bonfire Night. They're celebrated in parts of Yorkshire on Carlin Sunday, the fifth Sunday in Lent, and know as Grey Peas in the Black Country, where they're often served with bacon. Carlin Peas are also popular with pigeons (and carp!) and occasionally known as Pigeon Peas but they're not to be confused with the entirely different tropical species Cajanus cajan, also popularly known as the Pigeon Pea. Suitable for vegans and vegetarians
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