To a heatproof bowl, add the peas and baking soda and cover with boiling water and soak for 12 hours.

After 12 hours drain and rinse the peas.

Add the peas to a saucepan and fill with water until they are just covered along with a small pinch of salt (salt can be adjusted after cooking).

Bring to a simmer; do not boil, for 20 minutes stirring from time to time until mushy.

Depending how soupy or dry you like them, cook longer for dryer, add water for soupier peas.