Marrowfat peas anyone?

Question

My absolute favorite beans/legumes are from back home. (holland) Don't think they are actually dutch, but haven't seen them anywhere else.... we call them kapucijners... Think in England they call them Marrowfat Peas. (they're more a type of pea I guess) they look like large brown peas.(They also sell the 'young' ones which are still green) Kind of taste like soft chickpeas... they can be eaten warm & cold and they're soooo good!!! really miss them....
anybody know about these???

Answer

I'm half dutch, and these are one of my favorites, too. Kapucijners are indeed called marrowfat peas in english. They're hard to find in the states, but you can find them at dutch import stores, possibly english import stores, or on-line. My mother (my dutch half) seasoned them with salt, pepper, butter, and speck. Speck is hard to find, but I recently found it at Whole Foods. If you can't find speck, proscuitto works, as does bacon.

Answer

Ranch Gordo has marrow beans.
http://www.ranchogordo.com/Merchant2/merchant.mvc?Screen=CTGY&Store_Code=RG&Category_Code=DHAHB4

Answer

I agree with the person who suggested English stores. I buy the dried ones all the time (brand is Bachelors) that come with the carbonated tablet at a store in SF that sells Irish and English food.

Answer

Also want to add that they are also called mushy peas in England which might help with a search.

Answer

I am Latvian and my people are crazy about them. We call them "pelekie zirni" or grey peas. We usually try to buy them in Dutch stores here in Toronto. Was just looking for them yesterday, where you can usually get them at the Holland Store, but apparently the order has still not come in.
We like to eat them mostly in winter just boiled in salt water by the handful, or at Christmas smothered in a generous helping of finely chopped and fried bacon (or speck "spekis") and onions. The warm fat with the nuggets of bacon and onion give the peas a real something more.

Answer

a neighbour gave me a bag of dried Kapucijners brand is Farmer
She says to cook them and add fried bacon
Do you have anymore recipes?

Answer

When I was growing up in the Maritime provinces of Canada, we'd have "baked peas," which were similar to baked beans but made with English Marrowfat peas. I loved them! (I think they're the same thing known elsewhere as "mushy peas.") I used to be able to buy these greenish-brown dried peas in grocery stores until about 1990, at which time they seem to have disappeared from major grocers' shelves. My grandmother's recipe, which I made several times in the 1980's-1990s, was more or less as follows: (1) soak the peas overnight, then drain them (alternatively, bring to a boil and simmer for an hour, then drain); (2) put the peas in a crock or covered casserole (3) add salt pork or bacon and one onion; (3) flavour with a pinch of salt, some brown sugar (about 1 Tbsp) and some dried mint (about 1-2 tsp; fresh mint might work too); (4) cover with water and bake in a slow oven (e.g., 300-325 F) for several hours until water is absorbed and the peas are soft and mushy. This easy recipe would also work well in a slow cooker.

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Marrowfat peas anyone?

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