Black peas, also called parched peas or maple peas, form a traditional Lancashire dish served often on or around Bonfire Night (5 November). The dish, popular in Rochdale, Oldham, Wigan, Bury and Bolton, is made from the purple podded pea (Pisum sativum var. arvense) which is long soaked overnight and simmered to produce a type of mushy pea. Parching is a now defunct term for long slow boiling.
Read more about Black Peas: Consumption, Other Variations, Availability
Famous quotes containing the words black and/or peas:
“a long shot at long odds, a black mare
By Hatred out of Envy by Despair.”
—James Vincent Cunningham (1911–1985)
“It makes the peas taste funny,
But it keeps them on the knife”
—Unknown. I Eat My Peas with Honey (l. 3–4)