There's another trick but it is with lentils .. .haven't done it with dried peas yet .. .might not work as I think the lentil and pea skins help a lot in the constituency. Anyway, fry a chopped onion til soft in oil with a fair dose of fresh ground coriander and cumin, plus salt. Add this to a load of cooked green lentils and an equal amount of cooked peas and add butter to taste. Mash it up. Eat it hot or cold with bread or as a side. Rustic as ...
Make a mirepoix of onion, carrot and celery, all chopped small, with a little olive oil, Add brown (or green, brown's better though) lentils and enough water to just cover. I use a heavy sauté pan, pop in a couple of bay leaves and then put the lid on and let it all cook just on the simmer until the lentils are soft but not mush. Depends on many factors just how long, but check after 20 minutes and I find mine need just over 25.
Adjust seasoning if necessary, salt and black pepper, some folks add some garlic with the bay leaves, and add a good handful of chopped parsley before serving.
Classic lentils, pretty much standard European dish.