Pigeon Peas and Rice

Name: Pigeon Peas and Rice
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: caribbean
Ingredients: 3 tablespoons olive oil; 1 small onion, minced; 3 cloves garlic, minced; 2 tablespoons green pepper, minced; 1/2 teaspoon oregano; 1 teaspoon basil; Pinch of cayenne; 2 ounces salt pork cut into 1/4-inch strips (optional); 1/2 pound dried pigeon peas (soaked overnight); Salt and freshly ground black pepper to taste; 1 large bay leaf; 1 pound long-grain rice

By Daryl Royster Alexander

Total Time: 1 hour 45 minutes
Rating: 4(15)
Notes: Read community notes

Featured in: FOR THANKSGIVING, TWO FEASTS TWO TRADITIONS; A Spicy Blend of Caribbean And Black-American Flavors

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Ingredients

Yield:8 servings

3tablespoons olive oil
1small onion, minced
3cloves garlic, minced
2tablespoons green pepper, minced
½teaspoon oregano
1teaspoon basil
Pinch of cayenne
2ounces salt pork cut into ¼-inch strips (optional)
½pound dried pigeon peas (soaked overnight)
Salt and freshly ground black pepper to taste
1large bay leaf
1pound long-grain rice

Ingredient Substitution Guide

Preparation

Step 1
Place the olive oil in a deep saucepan and saute the onion, garlic, green pepper, oregano, basil, cayenne and salt pork until the onion is translucent.
Step 2
Drain the pigeon peas and add to the mixture. Stir to coat, approximately 1 to 2 minutes. Add the bay leaf and enough water to cover and simmer until the peas are firm, about 1 hour. Adjust water and add salt and pepper to taste if desired.
Step 3
Add the rice and enough water to cover to a depth of 1 inch. Continue simmering until the rice is done, about 20 minutes. Adjust the seasonings. Let stand for 15 minutes. Stir before serving.

Ratings

4 out of 5

15 user ratings

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Private Notes

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Cooking Notes

Rosy6 years ago

Dry pigeon peas (Congo peas) are usually reserved for a pea soup served over white rice, just like black bean soup. BTW, these are never called “soup “ in the Caribbean, but “sauce “, since they are meant to be poured over a cooked grain. For pigeon peas and rice, if you cannot find the fresh or frozen ones, use canned peas. Just drain, sauté in oil with spices as described above, then proceed with water and rice.

Rosy6 years ago

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