Slow cooker mushy peas

One kilogram of marrowfat peas soaked 12 hours+ or overnight in a 3-½-litre pan with two bicarbonate of soda tablets (approx 15g).
Rinse soaked peas in cold water, placed in 3 litre slow cooker for around 5 hours on medium or 15 hours on low.
When cooked I placed approximately 1 ½ kg of peas in a bowl and mixed in 4g of salt and 20g of sugar. I portioned approx 500g of mushy peas per bowl for freezing, this gives three medium servings.
Frozen peas are defrosted overnight then separated into three portions. Each portion is microwaved for 2 minutes on high, stirring halfway through. One kilogram of dried peas makes just under three kilograms of mushy peas.
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