Half an hour will be sufficient.
PEASE.
Shell, and put over in boiling, salted water, to which a teaspoonful of sugar has been added.

Boil till tender, half an hour or a little more.
Drain off the water; add a piece of butter the size of an egg, and a saltspoonful of salt.

If the pease are old, put a bit of soda the size of a pea in the water.
FIELD PEASE.
These are generally used after drying.

Soak over-night, and boil two hours, or till tender, with or without a small piece of bacon.

If without, butter as for green pease.