Simplified Caribbean Style Stewed Pigeon Peas using canned Pigeon Peas {Vegan}
Simplified Caribbean Style Stewed Pigeon Peas {using Canned Pigeon Peas}
When I was a child, in my mind, the Dominican Republic was clearly divided into 3 groups of people: the stewed kidney beans lovers, like me and my grandpa. The pigeon peas lovers, like my sister and my mom; and the “undecided”, who loved every legume on earth; including split peas, chickpeas and lentils that I hated at the time. As I grew older, and moved around different countries, the flavors from home became very dear to me, so I opened my heart and tummy even for those dishes I didn’t enjoy at the time, and my love for traditional foods grew from there.
In this recipe for Caribbean Style Stewed Pigeon Peas I use canned pigeon peas to make it easier and more convenient if you are abroad. You can often find canned pigeon peas in some African shops and latin mini markets in cities like Rotterdam and Antwerp. Even some surinamese shops sell it sometimes. If by any chance you come across frozen pigeon peas, you can grab those as well. Just rinse before using, and keep in mind the cooking time is going to increase.
Probably the most important steps for this Caribbean Style Stewed Pigeon Peas are the preparation of the garlic-oregano base, and the blending of the veggies and some legumes. Keep that in mind if you want to have authentic flavor and texture.
Simplified Caribbean Style Stewed Pigeon Peas {Vegan}
Ingredients
- 1200 gr Pigeon Peas, canned
- 30 ml Extra Virgin Olive Oil (2 Tbsp)
- 20 gr Fresh garlic cloves
- 10 gr Dried Oregano
- 50 gr Yellow onion, cut in half
- 1 Green bell pepper, cut in half
- 10 gr Fresh Cilantro (also known as Coriander and Chinese Parsley)
- Salt and Pepper to taste
Instructions
- In a mortar and pestle, crush garlic and dried oregano with a pinch of salt, into a paste.
- Add the olive oil in the pot and cook the garlic-oregano paste on low flame until fragrant.
- Add the canned pigeon peas, and the rest of the ingredients, except for the salt. Cook on medium-low with the lid on for about 20 minutes.
- Remove the lid, and with a soup ladle take one full spoonful of pigeon peas and add to a blender, together with the cooked onion, green bell pepper and cilantro. Blend until smooth. You can add a little bit of the liquid to avoid overheating the blender.
- Add the blended mixture back to the pot and let it cook for a few more minutes. Add salt and pepper to taste.
- Serve with white rice, salad and fried yellow plantains on the side. Enjoy!
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