Stewed Pigeon Peas


Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

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.


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


  1. 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.
  2. Heat the oil in a large saucepan. Add the onion and sauté until translucent. Add the garlic and fry for 30 seconds more.
  3. Add the peas or beans and green seasoning and cook over medium heat for 15 minutes, stirring from time to time. Add the squash, tomatoes, salt, black pepper, and 4 cups of water.
  4. Bring to a boil, then lower the heat and simmer until the peas and squash are soft, about 30 minutes (most of the liquid should be absorbed). Adjust the salt and pepper to taste. Serve hot with rice.