Black peas

For the unrelated species known as "Black pea", see Lathyrus niger.

Black peas, also called parched peas or maple peas, form a traditional Lancashire / Greater Manchester dish served often, with lashings of malt vinegar, on or around Bonfire Night (5 November). The dish, popular in Bury, Preston, Rochdale, Oldham, Wigan, Bolton and Heywood is made from the purple podded pea (Pisum sativum var. arvense)^[1] which is soaked overnight and simmered to produce a type of mushy pea. Parching is a now defunct term for long slow boiling.^[2]

Consumption

Black peas are commonly found at fairgrounds^[3] and mobile food counters. They are traditionally eaten from a cup with salt and vinegar. They can be served hot or cold, the former being especially popular in the winter months. At fairgrounds they were traditionally served in white porcelain mugs and eaten with a spoon. In more recent years they are served in thick white disposable cups. Many people fail to re-create the same taste that black peas provide when bought at a funfair. In the "world famous" Bury Market and in Preston parched peas are sold ready cooked and served in brown paper bags or in plastic tubs, as an autumn delicacy.

Other variations

Consumption is limited to certain areas within the historical boundaries of Lancashire, notably Oldham, Wigan, Bury, Rochdale, Preston, Stalybridge, Leigh, Atherton, Tyldesley and Bolton. A similar dish, although prepared slightly differently, is made in the north-east of England and parts of Cumbria. Carlin peas are a traditional staple of Carlin Sunday (the Sunday before Palm Sunday).^[4] Other names given are pigeon peas (not to be confused with the tropical pigeon pea (Cajanus cajan), black badgers^[5] and brown badgers. Unlike the Lancashire black peas, Carlin peas are fried with butter for a few minutes and are often boiled for an hour rather than being slow boiled for up to three hours. They are also served fried and seasoned with vinegar and black pepper.

Availability

The availability of black peas is seasonal, being typically available from the end of October and throughout November. They are available from local stores and also pet shops (as the peas are a good carp bait) although these may not necessarily be food grade.^[6]

References

↑ "The Art and Mystery of Food: Grey, Black, Carling, Pigeon Peas and "Burning the Witch"". Retrieved 2010-06-28.
↑ "Manchester, Lancashire & Cheshire Regional Dishes, Foods & Delicacies". Retrieved 2007-12-12.
↑ "Wigan World". Retrieved 2007-12-12.
↑ Society for Folk Life Studies (1964). "Carlin Peas". Folk Life (9). ISSN 0430-8778.
↑ http://hodmedods.co.uk/product-category/dried-pulses/black-badger-peas/
↑ "Top 10 Particle Baits - Part Two.". Super Catch. Retrieved 2016-05-22.

Legume dishes

15 bean soup Acarajé Amanattō Arroz con gandules Avre bendi Baked beans Bandeja paisa Bap Bean dip Bean pie Bean salad Bigilla Black peas Bob chorba Boiled peanuts Bouneschlupp Burmese tofu Caparrones Cassoulet Chana masala Chapea Cocido lebaniego Cocido madrileño Cocido Montañés Cowboy beans Dal Dal bati churma Dal bhat Dalcha Deep-fried peanuts Dhokla Dilly beans Doubles Douzhi Fabada asturiana Fabes con almejas Falafel Fasolada Feijoada Frijoles negros Frijoles charros Ful medames Gallo pinto Garnache Gigandes plaki Green bean casserole Guernsey Bean Jar Hoppin' John Hummus Idli Jidou liangfen Kongbap Kuli-kuli Lablabi Liangfen Linsen mit Spätzle Marrowfat peas Matevž Lobio Molagoottal Moros y Cristianos Msabbaha Mujaddara Murukku Mushy peas Nokdumuk Pabellón criollo Panelle Paripu Pasta e fagioli Pastizz Pasulj Pea soup Peabutter Pease pudding Pie and peas Pie floater Pokhemma Pork and beans Porotos con rienda Purtumute Rajma Red bean cake Red bean paste Red bean soup Red beans and rice Refried beans Revalenta arabica Rice and beans Rice and peas Shahan ful Shiro Soup beans Succotash Texas caviar Tavče gravče Umngqusho Yun dou juan

Category

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