Black Country Grey Peas and Bacon
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Ingredients
- 600 g tinned marrowfat peas
- 200 g smoked bacon lardons
- 1 onion
- 20 g butter
- 1 tbsp malt vinegar
Nutrition (per serving)
- Calories
- 297 kcal
- Protein
- 15.5 g
- Carbohydrate
- 21.3 g
- of which sugars
- 5.3 g
- Fat
- 15.4 g
- of which saturates
- 6.8 g
- Fibre
- 6.6 g
- Salt
- 2.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the smoked bacon lardons in a dry pan for 5-6 minutes until crisp, then set aside.
- 2
Melt the butter in the same pan and cook the chopped onion for 8 minutes until softened.
- 3
Drain the tinned marrowfat peas and add to the pan, then simmer gently for 10 minutes, mashing roughly with a fork, until thick and creamy.
- 4
Stir most of the bacon back through the peas.
- 5
Spoon into bowls, splash with a little malt vinegar, and scatter over the remaining bacon.
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