Growing up when we had these peas my mother referred to them as Irish peas. In the UK they are known as mushy peas. Living in Montreal it was impossible to find them as the company/importer did not put a translation on the label. We had to rely on someone either bringing them over from Ireland or else someone bringing them from Ontario.
Here in Toronto I can find them anywhere.
People either love these or hate them.
The box above is for the regular peas - that is they need 13-16 hours to soak before cooking them.
Therefore we usually buy the quick soak type. These only need two hours to soak.
On the weekend my husband requested Irish peas, but I only had the original type and didn't have 13-16 hours to soak them. I did some googling and found that you can easily make them into "quick-soak".
Soaking Dried Peas:
Overnight Method, Put 1 cup / 200 grams, / 7 ounces dried peas into a large bowl with 3 cups / 700ml / 1? pints tepid water. Do not add any salt.
Quick soak Method, Put 1 cup / 200 grams dried peas into a large saucepan with 3 cups / 700ml water. Bring to the boil and continue to boil for 2-3 minutes. Turn off heat. Cover pan and leave to stand for one hour.Cooking dried peas on the stove drain the water from the soaked peas and move peas to a large saucepan. Cover with plenty of fresh water, cover and bring slowly to the boil and boil rapidly for 10 minutes then reduce the heat to a simmer cook for 40 to 50 minutes or until tender. The longer the soaking time, the shorter the cooking time. If necessary, add salt during the last 5 minutes of cooking time.