Caribbean Stewed Dry Pigeon Peas
Pigeon peas are big in the Caribbean. They are mixed into rice or served as a side like this vegetarian and vegan Caribbean stewed dry pigeon peas.
Ingredients
Soaking proces:
- 2 cups Water
- 1 cup Dry pigeon peas
Boiling process:
- Soaked pigeon peas
- 3 cups Water
- 2 medium Garlic cloves smashed
- 2 tsp Salt
- 2 Bay leaves
For the stew:
- 4-6 branches Parsley
- 2 branches Thyme
- 1 medium Bell pepper sliced
- 1 medium Onion sliced
- 2 cups Water
- 2 tbsp Tomato paste
- 2 tbsp Olive oil
- 1 tsp Paprika
- 1 tbsp Worcestershire sauce
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
Soaking the peas:
- 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.
Boiling the peas:
- 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.
Stewing the peas:
- 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!
