Grey peas and bacon are a regional speciality from the West Midlands. Made from carlin peas, bacon, onion and pearl barley this dish is different, filling, easy to make and popular around Bonfire Night.

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Grey peas and bacon are a delicacy that has been knocking around The Black Country in the West Midlands for a very long time. This rustic carlin peas recipe includes bacon, onion and pearl barley. It is perhaps not particularly easy on the eye but it is a recipe that has certainly stood the test of time.
Dried carlin peas are brown but, as they cook, their colour changes. The old Black Country saying was ‘soak for a day – cook for a day’ by which time the peas would be quite grey and extremely soft. You don’t have to cook them for quite that long (I prefer not to), but the colour will vary in accordance with the time they have simmered.
This Black Country recipe forms part of my collection of recipes from The Midlands. Other noteworthy West Midlands recipes included in this collection include Brummie Bacon Cakes, the Birmingham Balti and God Cakes.
Why you’ll love this recipe
Whilst grey peas and bacon might be underwhelming to look at there are several reasons to sing the praises of this regional British speciality:
- Taste – expect savoury, hearty and robust flavours to shine through.
- Different – ring the changes at Halloween or Bonfire Night parties and get your guests talking. Move aside mushy peas, thank you.
- A little goes a long way – from the recipe below feed 8 as a side dish or 4 as a main meal.
What are grey peas and bacon
- Grey peas and bacon are a regional speciality from the Black Country in the West Midlands.
- They are made from dried carlin peas which are soaked overnight and then cooked for a long period until they are soft enough to eat.
- Aside from the dried peas this old-fashioned recipe includes onion, pearl barley and, of course, bacon.
- The longer the peas are left to cook the greyer the peas become as they absorb more liquid and soften.
- Other names for this dish include grey peys and bacon or grey paes and bacon.
- Grey peas were often served on Bonfire Night or Ash Wednesday but they are not as common as they once were.
Note that Latvian grey peas are a similar recipe. There is a definite crossover since this dish also includes bacon and onion. However, it does not typically contain pearl barley. Latvians enjoy their version at Christmas.
Another popular carlin peas recipe, similar to Black Country grey peys, is Lancashire’s parched peas.
Ingredients notes
Carlin peas – these are an integral part of the recipe for Black Country grey peas and bacon. They can, however, be tricky to find in supermarkets. Luckily, they are easy to find (paid link) online. They can also be called maple peas, brown peas, black peas, pigeon peas, field peas or black badger peas.
Bicarbonate of soda (baking soda) – this is used during the soaking process for the peas. It helps them to soften and cook faster.
Bacon – for the best flavour opt for smoked bacon. Trim the rind but leave a little fat on so that the bacon cooks in its own fat without having to add much, if any, oil to the pan.
Pearl barley – this is easy to find in the supermarket or (paid link) online. There is no need to soak it for this recipe.
Parsley – this is not part of the traditional recipe for grey paes and bacon but it does add a lovely pop of colour making this humble dish a little more attractive to the eye.
Step by step instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
Step 1. Put the dried carlin peas into a large pan. Sprinkle the bicarbonate of soda over them and then cover with plenty of water. Set aside to soak for at least 12 hours.
Drain and rinse the peas after they have soaked.
Step 2. Roughly chop the bacon and onion. Put the bacon into a large saucepan and cook until it begins to brown.
Add the onion and fry gently until it begins to soften.
Step 3. Add the peas, pearl barley, pepper and half of the stock/ water to the pan. Put the lid on and allow the ingredients to simmer gently for around 3 hours, stirring occasionally. Add more liquid as required to prevent the dish from drying out.
After 3 hours taste your grey peys to see if they are soft and tender. If they are to your liking they can be served, but you can cook them for longer to attain a softer, mushier texture and a greyer colour if desired.
Top Tip: Don’t automatically add salt as the bacon includes plenty. Wait until it has cooked then taste your stew and add extra seasoning if necessary.
Expert Tips
- The dried peas should be soaked in water for at least 12 hours before proceeding with the recipe. This helps to reduce cooking time and remove starch.
- If you forget to soak them, then put your carlin peas into a saucepan (with the bicarbonate of soda) and pour boiling water over them. Cover with a lid and leave for 1 hour. Drain & rinse your peas and then proceed with the recipe. It is likely that your carlin peas will take longer to cook and require more water if you use this soaking method.
- It’s at your discretion as to how long to cook your grey peys and bacon for. Aim for around 3 hours if you would still like a little ‘bite’ and colour to your peas or cook for longer if you would prefer to enjoy them mushier and greyer.
- Similarly, add more water or stock for a soupier version of this recipe.
Frequently asked questions
Carlin peas have been grown and eaten in England for centuries. They have a robust nutty flavour and a variety of uses. Aside from using them to make grey peas or parched peas they can be added to stews, soups and salads and make a great alternative to chickpeas.
Carlin peas are the only suitable type of dried pea for this recipe.
Yes, you can freeze grey peas and bacon. Let them cool completely, then put them into a freezer proof pot or bag, label, date and freeze. Defrost overnight in the fridge then reheat (instructions follow).
Yes, they can. You will need to add a splash of water to loosen the consistency then they can be reheated on the stovetop or in the microwave.
Serving suggestions
- Grey peas and bacon can be served as a main course with crusty bread alongside it.
- They can also be served in half portions in small bowls or mugs as a side dish. This is a great option for Bonfire Night.
More recipes for Bonfire Night
For more recipe inspiration for Guy Fawkes Night take a look at my Bonfire Night food guide.
Have you made this recipe for Black Country grey peas and bacon? Please give the recipe a rating or leave a comment – I love to hear how you get along with my creations.
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📖 Recipe
Grey Peas and Bacon
Ingredients
- 250 g Carlin peas dried
- ½ teaspoon Bicarbonate of soda baking soda
- 250 g Smoked bacon
- 60 g Pearl barley
- 1 Onion
- ¼ teaspoon Pepper
- 600 ml Stock or water
Instructions
- Put the dried carlin peas into a large pan. Sprinkle the bicarbonate of soda over them and then cover with plenty of water. Set aside to soak for at least 12 hours.
- After the peas have soaked drain them and rinse them in several changes of water.
- Roughly chop the bacon and onion.
- Put the bacon into a large saucepan and cook until it begins to brown. If the bacon is not very fatty add in ½ tablespoon of oil to stop it from sticking to the pan.
- Add the onion and fry gently until it begins to soften.
- Add the peas, pearl barley, pepper and half of the stock/ water to the pan. Put the lid on and allow the ingredients to simmer gently for around 3 hours, stirring occasionally. Add more liquid as required to prevent the dish from drying out.
- After 3 hours taste your grey peys to see if they are soft and tender. At this stage, they will still have some colour. If they are to your liking they can be served, but you can cook them for longer. The longer you cook them the sfoter, mushier and greyer the dish will become, hence the name.
- Serve with ascattering of fresh parsley if desired, either as a side dish or as a main with a chunk of crusty bread alongside.
Notes
- The dried peas should be soaked in water for at least 12 hours before proceeding with the recipe. This helps to reduce cooking time and remove starch.
- If you forget to soak them, then put your carlin peas into a saucepan (with the bicarbonate of soda) and pour boiling water over them. Cover with a lid and leave for 1 hour. Drain & rinse your peas and then proceed with the recipe. It is likely that your grey peas will take longer to cook and require more water if you use this soaking method.
- Add more water or stock for a more soupy version of this recipe.
- To freeze grey peas let them cool completely, then put them into a freezer proof pot or bag, label, date and freeze. Defrost overnight in the fridge then reheat (instructions follow).
- To reheat them, add a splash of water to loosen the consistency then warm them up on the stovetop or in the microwave.
Jane Coupland
I’ve loved creating this recipe post to include lots of useful information about this old-fashioned recipe. I hope you enjoy discovering this forgotten gem.