By Chef Chris De La Rosa
In the Caribbean our dishes are famous for being cooked, low and slow, some may even argue that we over-cook some of our dishes. However, you really can’t argue with that method of cooking, once you taste our culinary delights. Such is the case for stewed pigeon peas.
Typically, if you are using freshly-picked pigeon peas in the recipe, you’d have to cook the stew for one-and-a-half to two hours. The reality is, there are times we just don’t have time and we just want to enjoy something delicious and fulfilling. This pigeon peas recipe is the answer.
1 can pigeon peas (green or dry)
1 can tomato accents (stewed tomatoes – celery and onion)
1 medium onion (diced)
2 cloves garlic (smashed)
2 sprigs thyme
1 tablespoon olive oil
1/4 teaspoon black pepper
1 teaspoon Caribbean Green Seasoning
1/4 cup water
1 heaping tablespoon brown sugar
1/2 teaspoon Caribbean browning
1 vegetable stock cube
1 tablespoon parsley (chopped)
Heat the olive oil in a saucepan on a medium heat, then add the onion, garlic, thyme and black pepper. Reduce the heat to low and cook for 3-4 minutes.
Turn the heat back up to medium, then add pigeon peas. Be sure to rinse it after opening the can, as you want to get rid of some of that brine/sodium it’s packed in. As mentioned above, you’re free to use the “green” or the “dry” pigeon peas. This recipe also works with canned red beans or lentils.
Basically, all you’re doing after this, is adding all the other ingredients mentioned above. When you add the stewed tomatoes, be sure to add the liquid as well. Stir well and bring to a boil, then reduce the heat to a gentle bubble and cook for 15-20 minutes, with the lid slightly ajar.
If you had some diced pumpkin or sweet potato, feel free to add those as well. The stock cube I used was enough to season this dish for me, but taste it near the end and adjust the salt to your liking. If you add the pumpkin, sweet potato or even some diced carrots, you will need to add some salt.
You and your family will be amazed at how flavorful this version of stewed pigeon peas will be, and you may never go back to the long, low and slow way of cooking this dish (smile).
This recipe is courtesy of Gourmand Award winning cookbook author and founder of CaribbeanPot.com, Chris De La Rosa. With over 450 printable recipes with step by step cooking instructions and demo videos, PLUS over 1 million social/fan connections globally every month, CaribbeanPot.com is the world’s #1 resource of Caribbean Culinary Culture. Connect with Chis on Instagram: www.instagram.com/caribbeanpot/.