4 Serves
74 Mins
6 g
17 g
4 g
Soak the dried marrowfat peas in water with a pinch of baking soda overnight, then drain and rinse thoroughly.
Ingredients, vitamins, and health benefits
Dried Marrowfat Peas
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IrishVitamin K
30 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
74 µg / 400 µgCalcium
30 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
123 mg / 1,250 mgPotassium
281 mg / 4,700 mgSodium
322 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
7 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Place the soaked peas in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer until the peas are soft and have broken down into a mushy consistency.
Stir in a small amount of vegetable oil to add richness and a glossy finish to the peas.
Season the mixture with salt and black pepper to taste, stirring well to combine before serving hot.
Baking Soda
Vegetable Oil
Salt
Black Pepper
Vitamin A
43 µg / 900 µgVitamin C
45 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
30 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
74 µg / 400 µgCalcium
30 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
123 mg / 1,250 mgPotassium
281 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28
g35
g38
g
Mexican
AmericanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g