Gloria wrote:

>> There *has* to be some use for the large tough peas. Of course, you could
>> use them in a puréed soup, and I think the Brits make "mushy" peas by
>> drying large peas and then cooking them, but what other uses could be
>> good?
>>
>> I'll think about it for a while, but thought I'd throw the question out
>> there.
>
> I can think of three uses offhand:
>
> Spackle.
> Grout.
> Compost.

You're not helping, you know... :-)

The most-promising things I came up with are these:

Gnocchi
Hummus (but you'd want to use a food mill)
Empanadas or Samosas (as part of the filling)
Puréed as a thickener for minestrone
Puréed with butter, lettuce, and mint as a sauce for lamb

I really think they can be redeemed...but it's not an easy task!

Bob