So your cooking dinner, you have your meat, your rice, but you still haven’t figured out what you want to make to complement it and really pull it all together. Stewed Pigeon peas, also known as Gandules is one of my favorite meal liaisons. Very simply made, it can add texture and extra flavor to your chicken and rice, or anything else for that matter. (Maybe not pasta, I can’t imagine that being to great.)
I usually keep my pantry stocked with different peas and beans. Pigeon peas and lentils are the ones that I use the most. Red kidney beans are also very flavorful. If you ask me, they are all very delicious. I will not hold dinner up any longer, here is a tasty recipe for stewed pigeon peas.
Stewed Pigeon Peas
2 tbsp Vegetable oil
1 tsp Minced Garlic
¼ cup Chopped Onion
2 cups Shelled Pigeon (Or 1 Can)
1 tbsp Green Seasoning
½ lb Pumpkin, cut into 1” cubes
½ cup chopped fresh Tomatoes or 2 tbsp Tomato paste or puree
¼ cup Coconut milk
1 tsp salt
½ tsp Black Pepper
4 cups Water
Heat oil and sauté garlic and onion until soft. Add peas and green seasoning and cook on medium heat for 15 minutes stirring occasionally. Add pumpkin, tomatoes, coconut milk, salt, pepper, water. Bring to a boil, lower heat, cover and cook until peas and pumpkin are soft and most of the liquid is evaporated. Adjust salt and pepper as needed.
* Salted meat can be added for extra flavor.*
You can also substitute 2 cups of Red kidney Beans for Pigeon peas.
Mmm take a bite out of that!
simplystudded 