Lancashire Black Peas and Vinegar (Parched Peas)

Lancashire Black Peas and Vinegar
Elaine Lemm
  • Total: 2 hrs 5 mins
  • Prep: 5 mins
  • Cook: 2 hrs
  • Soak overnight: 12 hrs
  • Servings: 6 servings
Nutritional Guidelines (per serving)
70 Calories
0g Fat
14g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 70
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 109mg 5%
Total Carbohydrate 14g 5%
Dietary Fiber 5g 17%
Protein 4g
Calcium 35mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Parched peas, also known in Lancashire as black peas, are cooked and served with vinegar and are a traditional treat in the North of England especially when served on Bonfire Night ​on November 5th. Family and friends will gather around the bonfire to celebrate the failed plot of Guy Fawkes to blow up parliament in 1605. As it is (usually) a cold, often wet night these peas are more than welcome to help warm up cold tummies.

The slightly thickened and mushy peas once cooked, are sprinkled with malt vinegar and is a very special treat.


  • For the Soaking of the Peas:
  • 2 1/2 cups/500 grams dried Black Badger Carlin peas, Pigeon Peas, or Black Eyed Peas
  • Pinch baking soda
  • For the Cooking of the Peas:
  • 1 carrot, peeled and thickly sliced
  • 1 stick celery, roughly chopped
  • 1 onion, peeled and roughly chopped
  • Salt, to taste
  • Malt vinegar, to taste

Steps to Make It

Soak the Peas

  1. Gather the ingredients.

  2. Rinse the peas in a colander under cold, running water.

  3. Place in a large pot. Add the baking soda and cover with cold water. Cover, and leave the peas to soak overnight.

Cook the Peas

  1. Gather the ingredients.

  2. Drain the peas in a colander and return to the same pot.

  3. Cover with fresh, cold water. Add the carrot, celery, and onion.

  4. Cover and bring the peas to a boil over high heat. Once boiling, turn the heat down to medium, and simmer for 2 to 3 hours, until the peas are soft and slightly mushy. Stir the peas from time to time during cooking to prevent them from sticking on the bottom of the pan.

  5. Once the peas are cooked and starting to break up, remove the pan from the heat. Taste the peas, and add salt and a sprinkle of malt vinegar, to taste. Serving with additional malt vinegar.


  • Black peas are also known as Black Badger peas and as Carlin or Maple Peas. In the US, use pigeon peas, or even black-eyed peas and cook as above. Whichever you use, they will be great and you will be glad you did standing around the bonfire, in the pouring rain!

Recipe Variations

  • Add a small knob of salted butter to the cooked beans.
  • Stir in cooked, crisp, streaky bacon bits, and or fresh, finely chopped mint.
  • If you like your peas and vinegar as a smooth purée (lovely if you want to serve as a side dish), push the cooked peas and vegetables through a coarse sieve to remove the skins of the peas. This will take some effort but the end result is worth it.