LogFAQs > #974966017

kelemvor posted...

Oh ok, they don't look bad, they look similar to refried beans but green. Fish and Chips are a staple at almost every tavern in the US but you never see the mushy peas.

They're nothing like refried beans, they have quite an acquired taste, and are quite strong in flavour, in my opinion. Refried beans are quite... mellow, comparatively.

AndreLeGeant posted...

Mushy peas are a great example of processing ruining a food. The original mushy peas are garden peas boiled in water or stock with rosemary and thyme seasoning, drained, half the peas mashed up with a bit of the liquid and then it all mixed together. It isn't that green slop.

That sounds like Pease pudding to me, or Jamie Oliver's recipe for "Mushy Peas"*, which I don't think fans of the usual fare would be pleased with.
Where as for "Mushy Peas" historically AFAIK:
"Detective work by the British Edible Pulse Association revealed that the birth of marrowfat peas as we know them dates back to the late 1800s. Marrow peas were being referred to from the 1820s. In 1898, an article for the Royal Horticultural Journal on the history of garden peas in England states that in the last fifteen years a whole new business had been created in Holland of growing and marketing blue boiling peas(soaked peas).
These blue boiling peas were exported dried to England and sold in major industrial and mining towns. As a cooked winter vegetable they were a good replacement for fresh peas. Stalls selling them with butter and salt found a market with workmen early in the morning."

So, soaking Marrowfat peas to make "Mushy Peas", seems to have been part of the recipe for centuries.