Pigeon Peas & Rice

Name: Pigeon Peas & Rice
Yield: Serves: 8
Ingredients: ½ pound salt pork or cured ham, cut into ½-inch cubes (optional); 1 small red (bell) pepper, stemmed, seeded, and chopped; 1½ cups dried pigeon peas or pinto beans or 1 (15-ounce) can; 1 small onion, chopped; 1 teaspoon coarse salt or to taste; 1 teaspoon chopped parsley; 1 sprig thyme; ½ Scotch bonnet pepper or other hot red chili pepper, stemmed, seeded, and finely chopped; 2 cloves garlic, finely chopped; 2 cups long-grain rice; 1 tablespoon canola oil; 1 small green bell pepper, stemmed, seeded, and chopped

Preparation info

Serves:
8

Difficulty
Medium

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

Often simply called “peas and rice” this dish can be a meal unto itself with the addition of salt pork or ham. Even omitting the meat, peas, and rice form a complete protein—a vegetarian’s delight. If you are using dried peas be sure to allot time for soaking them overnight.

Ingredients

1½ cups dried pigeon peas or pinto beans or 1 (15-ounce) can

Main course
Gluten-free

Method

If using dried peas or beans, soak them overnight in 5½ cups of cold water. Drain and set aside. If using canned peas or beans, rinse well under cold running water and set aside.
Wash the rice by placing it in a deep bowl and adding enough cold water to cover. Swirl the r