The real deal. This traditional English version takes a while, but is worth it. Makes mushy peas essential for a pie floater, with fish n chips or bangers and mash. You could also water it down a lot more, and it becomes a quick pea soup a.
Put peas into a large bowl, and completely cover with water. Leave to soak overnight. You will need large bowl as peas will swell as they soak. Keep an eye on the water level too and make sure they stay completely covered with water.
Next day, drain off water. Measure peas in a jug as you put them into a large saucepan. Add approximately half as much water as there is peas. Don't add too much water at first, you can always add more if the peas start to stick.
Bring peas to boil, watching all the time and skimming off froth that comes to surface. Do not cover pot until you have removed all the froth, or it will overflow.
Turn down pot to a simmer, then gently simmer until peas are soft. If you wish, you can mash them a little with a potato masher. The peas should look like a puree. At this point some people like to add a little green food colouring, as the mushy peas can look a little insipid. Add salt to taste.