Black peas, also called parched peas or dapple peas, are cooked purple podded peas. They are a traditional Lancashire dish usually served with lashings of malt vinegar, and traditionally on or around Bonfire Night. The dish is popular in Bury, Preston, Rochdale, Oldham, Wigan, Bolton, Tyldesley 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.
