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About: Black peas     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:Whole100003553, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: yago:WikicatLegumeDishesyago:Article100022903yago:Artifact100021939yago:Container103094503yago:Crockery103133538yago:Dish103206908yago:Instrumentality103575240yago:Object100002684yago:PhysicalEntity100001930yago:Tableware104381994yago:Ware104550840yago:Whole100003553 New Facet based on Instances of this Class

Black peas, also called parched peas or dapple peas, are cooked purple podded peas (Pisum sativum var. arvense). They are a traditional Lancashire dish usually served with lashings of malt vinegar, and traditionally on or around Bonfire Night (5 November). The dish is popular in Bury, Preston, Rochdale, Oldham, Wigan, Bolton, Atherton, Tyldesley Leigh and Heywood. The dried peas are soaked overnight and simmered to produce a type of mushy pea. Parching is a now-defunct term for long slow boiling.