Pigeon Peas and Rice
Published November 18, 1986
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
2 tablespoons green pepper, minced
½ teaspoon oregano
1 teaspoon basil
Pinch of cayenne
2 ounces salt pork cut into ¼-inch strips (optional)
½ pound dried pigeon peas (soaked overnight)
Salt and freshly ground black pepper to taste
1 large bay leaf
1 pound long-grain rice
Nutritional analysis per serving (8 servings)
54 grams carbs; 6 milligrams cholesterol; 350 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 3 grams fiber; 256 milligrams sodium; 7 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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.
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.