Bacon and Onion Loaded Mushy Peas

If classic mushy peas are the cozy green side you remember from a British chippy, this loaded version is the one you make when you want the same comfort with a little attitude. We take that familiar, spoonable pea mash and pile on crispy bacon, slow-sweet onions, and a hit of lemon and mint so it tastes bright instead of flat. It hits all the right notes: salty, buttery, a tiny bit sweet, and properly savory. I wrote this as a weeknight-friendly mushy peas recipe that feels like pub food at home, even if you are eating it in sweatpants over the sink.

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Bacon and Onion Loaded Mushy Peas (British Pub-Style, Extra Savory)

Creamy english mushy peas topped with crispy bacon and jammy onions, finished with lemon and mint.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine British

Servings 4

Equipment

• Large skillet 12-inch, preferably stainless steel or cast iron for better browning; a nonstick pan works too, but you may not get as deep a fond on the onions
• Medium Saucepan with Lid 3-quart is ideal for simmering peas; a deep skillet can substitute if you keep an eye on evaporation
• Potato masher for chunky, traditional texture; for super smooth peas, use an immersion blender or a food processor
• Fine grater or microplane for lemon zest; if you do not have one, use a sharp knife to peel zest and mince it finely
• Slotted spoon helps move bacon out of fat cleanly; tongs also work

Ingredients

  

For the bacon and onion topping

• 6 slice thick-cut bacon smoky works great; turkey bacon is ok but will render less fat, so add 1 tablespoon butter when cooking the onions
• 1 yellow onion thinly sliced; sweet onion is a good swap if that is what you have
• 1 tablespoon unsalted butter optional, but helpful if your bacon is lean and you need more fat for the onions
• 1 teaspoon brown sugar optional, for a jammy, pub-style onion vibe; omit if you prefer purely savory
• 1/4 teaspoon black pepper more to taste at the end

For the mushy peas

• 16 ounce frozen peas this is the fastest route to mushy peas with frozen peas; you can also use fresh peas in season, but they may need a couple extra minutes
• 1 cup water plus 2 tablespoons more if needed while mashing
• 1/2 teaspoon baking soda the little trick that helps peas break down quickly when you are learning how to make mushy peas from scratch without an all-day simmer
• 1 teaspoon kosher salt start here, then adjust at the end; if you use fine salt, reduce slightly
• 2 tablespoon unsalted butter for richness; swap with olive oil if you want dairy-free
• 2 tablespoon heavy cream optional, but makes the texture extra plush; whole milk works too
• 1 teaspoon lemon zest brightens the peas and keeps them from tasting one-note
• 2 tablespoon lemon juice add at the end so it stays fresh-tasting
• 1 tablespoon mint finely chopped; parsley can substitute if you are mint-shy
• 1 teaspoon dijon mustard optional, for a gentle tang that plays nicely with bacon

Instructions

 

Prep

1. Slice the onion thinly and chop the mint. Zest the lemon first (it is much easier when the lemon is whole), then juice it. Set everything within arm's reach. This dish moves fast once the peas start simmering, and you do not want to be digging for a zester while your onions are getting too dark.
2. If your frozen peas are in a solid block, break them up in the bag so they simmer evenly. You do not need to thaw them, but you do want them loose enough to stir.

Crisp the bacon and soften the onions

1. Set a large skillet over medium heat. Add the bacon slices in a single layer. Cook for 8 minutes, flipping once or twice, until crisp and the fat has rendered. Use a slotted spoon to move bacon to a paper towel lined plate. Leave the bacon fat in the pan.
2. Add the sliced onion to the bacon fat along with the black pepper. Cook for 10 minutes, stirring often, until softened and turning golden at the edges. If the pan looks dry at any point (some bacon is lean), add 1 tablespoon butter.
3. If you want the onion more jammy and pub-sweet, stir in the brown sugar and cook for 2 minutes more. Turn off the heat. The residual heat will keep the onions silky while you finish the peas.
4. Chop or crumble the bacon into bite-size pieces once it is cool enough to handle. You want bacon that is crisp, not powdery, so keep the pieces a little chunky.

How to make mushy peas (the quick, reliable way)

1. In a medium saucepan, combine the frozen peas, water, baking soda, and kosher salt. Bring to a lively simmer over medium-high heat, then reduce to medium and cook for 8 minutes, stirring occasionally. The peas should look brighter at first, then slightly duller as they soften, and the liquid will turn lightly green.
2. Turn off the heat. Add the butter and (if using) the heavy cream. Let it sit for 1 minute so the butter melts and the peas relax. This pause makes mashing easier and gives you a creamier texture without extra work.
3. Mash the peas right in the pot with a potato masher for a classic, spoonable texture. If you prefer smoother english mushy peas, use an immersion blender for 10 to 15 seconds, but do not over-blend or the peas can get gluey. If the mixture feels too thick to mash comfortably, add 2 tablespoons water and mash again.
4. Stir in the lemon zest, lemon juice, mint, and (if using) dijon mustard. Taste and adjust salt. The bacon and onions are salty, so you are aiming for peas that taste well-seasoned but not aggressive on their own.

Load and serve

1. Spoon the mushy peas into a serving bowl (or straight onto plates). Top with the warm onions and sprinkle the crispy bacon over everything. For extra gloss, add a small pat of butter on top and let it melt into the peas.
2. Serve immediately while the peas are hot and the bacon is still crisp. If you let it sit too long, the bacon softens (still tasty, just a different vibe).

Pairings

What to serve with bacon and onion loaded mushy peas

• Fish and chips energy: This is the obvious match for a mushy peas recipe, and it works even if you are not frying. Do pan-seared cod, oven-baked breaded haddock, or crispy frozen fish fillets, then pile the peas right next to them so the lemony steam hits the crust. Add malt vinegar at the table if you want the full chippy effect.
  
• Sausage night: Serve with browned bangers, bratwurst, or any pork sausage you like. The mustard in the peas (if you use it) makes this pairing feel intentional, not accidental. A little onion gravy on the side is very welcome.
  
• Roast chicken or pork chops: The peas are rich enough to stand up to roasted meats, but the mint and lemon keep the plate from feeling heavy. If you are doing pork chops, sear them hard and keep them juicy; the peas are a soft side, so a good crust on the meat is the contrast you want.
  
• Vegetarian plate: Skip the bacon, cook the onions in butter or olive oil, and add 1/2 teaspoon smoked paprika plus a pinch of flaky salt on top for a similar smoky finish. Pair with roasted potatoes or a thick slice of buttered toast.

Drink ideas

• Beer: A crisp lager or a bitter pale ale. You want something that cuts the bacon fat and does not fight the mint.
• Wine: Sauvignon blanc for bright citrus, or a chilled dry rose if you want something easy and food-friendly.
• Non-alcoholic: Sparkling water with lemon, or a cold brewed iced tea (unsweetened) to keep the meal feeling light.

FAQs

What kind of peas are best for this mushy peas recipe?

For speed and consistency, frozen peas are the move, which is why this recipe is written as mushy peas with frozen peas. You can use fresh peas if you have them (especially in spring), but they can take slightly longer to soften. If you want the most traditional british texture, marrowfat peas are the classic, but they require soaking and a longer simmer, so they are a different project than this quick version.

Why add baking soda? Does it change the taste?

Baking soda nudges the cooking water more alkaline, which helps peas break down faster and mash more easily. In the small amount used here, it should not taste soapy. The lemon juice at the end also balances everything. If you are sensitive to it, reduce the baking soda to 1/4 teaspoon and cook the peas 2 minutes longer.

What type of bacon works best, and can I use a different meat?

Thick-cut pork belly bacon gives you the crispiest topping and enough rendered fat to cook the onions properly. Center-cut bacon works too but may be leaner. Pancetta (diced) is a great substitute and feels extra pub-worthy. If you want to swap meats entirely, chopped smoked ham or cooked sausage crumbles work well; just keep the pieces small so every bite gets a little salty hit.

Can I make this ahead without it turning weird?

Yes, with one small strategy: keep components separate. Make the peas and onions up to 2 days ahead, refrigerate, and reheat gently with a splash of water to loosen. Cook the bacon fresh (or re-crisp it in a hot skillet) right before serving so it stays crunchy.

How do I keep mushy peas bright green instead of gray?

Do not overcook them, and add the lemon juice after mashing, off the heat. Also, avoid holding them on a hot burner for a long time. If you need to wait, cover the pot and keep it on the lowest possible heat, stirring once or twice so the bottom does not scorch.