Caribbean Stewed Dry Pigeon Peas Food

CARIBBEAN STEWED DRY PIGEON PEAS

Steps:

• In a large bowl, add the peas and cover it with water.
• Let it soak for 8 hours to overnight.
• Once the peas have been soaked for the respected time, drain and set aside.
• In medium pot over medium-low heat, add the bay leaves, garlic cloves, salt and the peas.
• Stir, cover and let it boil for 1 1/2-2 hours.
• Place another medium size pot over medium-low heat, warm the olive oil then add the onions, bell peppers and cook for 2-3 minutes.
• Add the peas followed by water, tomato paste, parsley, thyme, paprika, Worcestershire sauce, salt and black pepper.
• Stir everything together and let it simmer for an hour.
• After the hour mark, serve it over some rice and enjoy!

PIGEON PEAS AND RICE

Steps:

• Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.
• Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.