Black PeasNeither black nor peas, these are actually dark brown maple peas which are cooked until they go soft. They may be cooked a little longer so that individual peas break down. Traditionally served with a meat and potato pie, or on their own with salt and a dash of vinegar. Delicious!
Also known as blanket-lifters (You'll find out why!) and as "parched peas".
GeographyThis dish belongs to the Manchester area.
Ingredients1lb maple peas
MethodClean the peas and then soak overnight in a solution of bicarbonate of soda. Rinse and then place in a large pan filled with water. Bring to the boil and simmer for two or three hours until the peas are soft, topping up the water if necessary.
Serve in their 'juice' with salt and vinegar to taste.
Do not add the vinegar until ready to serve as it will cause the juice to coagulate.