Pigeon Peas and Rice
photo by mersaydees
- Ready In:
- 1hr 45mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 1⁄2 cups dried pigeon peas, rinsed and picked over (1 pound, black-eyed peas can be substituted)
- 8 cups water or 6 1/2 cups water and 1 1/2 cups coconut milk
- 1⁄2 1 turkey neck, whole smoked or 3 -4 pigs tails
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 1 pickled habanero peppers (Scotch Bonnet) or 1 1/2 teaspoons red hot pepper sauce (Papa Joe's brand Scotch Bonnet red hot-pepper sauce recommended)
- 1 1⁄2 cups long-grain white rice, rinsed and drained
- salt
- ground black pepper
directions
- Place pigeon peas in bowl and cover with several inches extra water; soak overnight. Drain.
- In a large, heavy saucepan, combine drained pigeon peas with water (or water and coconut milk). Bring to the boil and add the ham hocks, onion, 1 clove of the garlic, and the chile. Reduce heat to medium-high and simmer, uncovered, until the peas are tender, about 45 minutes.
- Stir in the rice; reduce heat to medium, cover, and cook until the rice is tender, another 20-30 minutes. About 5 minutes before the rice is tender, add the last garlic clove to the pot by squeezing it through a garlic press.
- Adjust seasonings with salt and pepper and red-hot sauce, if using, and serve.
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Reviews
-
Excellent!! I just wish I had started sooner and/or had more patience because the peas were a bit, ummm....el dente. But a VERY tasty dish nonetheless. I am very bad at following directions & I cooked the peas in water until almost soft w/the ham hock, onion & jalapeno while I cooked the rice in the rice cooker. At the end, I added the rice, coconut milk, garlic, s & p. Cooked for a few minutes & served it up. YUM! Made for the Kitchen Witches ZWT5! :)
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This turned out great. After reading Elmo's review I started very early this morning with soaking the peas and cooking the lg frozen ham hock. I'm glad that I picked up coconut milk when shopping for this round of ZWT 9. This is really hot (for me..I might not try Scorch Bonnet, lol again) but so good! I just followed the recipe and got a dish that seems very authentic.
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana