Name: Stewed Pigeon Peas
Yield: Serves: 6
Ingredients: 1 cup 1-inch cubes calabaza or butternut squash; ½ small onion, chopped; 2 tablespoons canola oil; 1 tablespoon green seasoning; 1 teaspoon finely chopped garlic; 2 cups dried pigeon peas or red kidney beans or 1 (16-ounce) can; ½ cup chopped tomatoes (fresh or canned); 1 teaspoon coarse salt; Freshly ground black pepper to taste; Sour cream for garnish (optional)

Preparation info

Serves:
6

Difficulty
Easy

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

These peas are lovely over rice or as a vegetarian stew. For a heartier meal, add salt pork or sausage to the pot when simmering and serve with a crusty loaf of bread. If using the dried pigeon peas be sure to allot time to soak overnight.

Ingredients

2 cups dried pigeon peas or red kidney beans or 1 (16-ounce) can

Side dish
Vegan
Gluten-free

Method

If using dried beans, soak them overnight in 6 cups of cold water. Drain and set aside. If using canned, rinse the beans under cold running water, drain, and set aside.
Heat the oil in a large saucepan. Add the onion and sauté until translucent. Add the garlic and fry for 30 seconds more.
Add the peas or beans and green seasoning and cook over medium hea

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of