The Marrowfat pea is not cultivated and consumed a lot in the Netherlands, but has a history of being produced for export to the United Kingdom, where they are typically used as a winter vegetable. They are larger than the regular green pea. During preparation the Marrowfat pea turns bright green and holds its shape better than your regular pea. The Marrowfat pea tastes great in a simple way, with some butter and salt, but you could use this pea in every dish that you imagine with green peas.
Soak the beans in cold water for approximately 8 hours. Rinse them. Put them in a pan in cold water and bring to the boil, without adding salt. Simmer the beans gently in 1 to 2 hours until cooked, while checking occasionally for tenderness and to inspect if there is still enough water in the pan.
When you keep them in a dark and dry place they keep very well for at least one year.
006|250, 006|500, 006|1000