A bounty of ideas for using my dried marrowfat peas, thanks to @Presunto, @Harters, @Phoenikia, @Barca, and @Lambchop.
The neighbor who gave them to me said that when she was growing up in the Netherlands, her mother would serve cooked marrowfat peas with pieces of fried bacon and lettuce on top, with some of the rendered, hot bacon grease drizzled over the dish.
For my first try, I’ll probably do a prep similar to the version that @Barca describes. I am also super, super intrigued by the Maltese samosa-like recipe that @Phoenikia researched. So many interesting ideas!
P.S. It’ll be a little while before I get around to cooking these. We took things easy this past weekend because my husband and I each got round one of our vaccine jabs on Friday. Round two at the end of the month.
