BAHAMIAN PEAS & RICE
Ham, rice and veggies all in one bowl-so good on its own, but I often serve it up with deli potato salad or mac and cheese. -Pamela Vitti Knowles, Hendersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. , Add the onion, celery and green pepper to drippings; cook and stir over medium-high heat for 5-7 minutes or until tender. Stir in the pigeon peas, ham, tomato paste, thyme, salt and pepper., Add the water, coconut milk and cooked bacon; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until rice is tender. Remove thyme sprigs.
Nutrition Facts : Calories 304 calories, Fat 11g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 529mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.
PIGEON PEAS AND RICE
Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "This Caribbean mainstay is found on all the islands in a variety of forms. Sometimes it is cooked with pork; other times it is prepared with water, onions, and salt. The peas can also be cooked with coconut milk, and garlic, tomatoes, and green onions can be added. Curry power is another option. And the hot habanero (Scotch Bonnet) chile is optional. Pigeon peas are native to Africa and resemble black-eyed peas. They are pale yellow and have a small "eye". In the West Indies, pigeon peas also go by goongoo, Congo, and gungo peas. The peas' earthy flavor is wonderful; when these legumes are combined with rice the resulting texture is a mouthful to behold. In Cuba red beans and rice are called congri. A dish of black beans and rice on the island is called Moros y Christianos, for Moors and Christians. Cook time doesn't include soaking the peas overnight. When I tried this, I added 2 tablespoons of liquid smoke along with smoked bacon in place of ham hocks (couldn't find) and our guests and we loved it! Nice backdrop to any dish that suggests a rice accompaniment.
Provided by mersaydees
Categories Low Cholesterol
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
RICE WITH PIGEON PEAS - ARROZ CON GANDULES
This is one of my favorite Puerto Rican rice recipe. I love pigeon peas. You can find sazon and pigeon peas in the hispanic section of the grocery store. Pigeon Peas are Puerto Rico's national dish. This recipe is from About.com.
Provided by 1PugMom2
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.
- 2.Add the rice, water, sazon and pigeon peas.
- 3.Bring to a boil. Let boil for 2 to 3 minutes.
- 4.Cover, reduce heat to medium low, and cook for 35 to 40 minutes.
- TIP: Do not use a lid with a vent that allows the steam to escape.
- Never lift the lid while cooking.
- 5.When finished cooking, stir the rice before serving. It should be light and fluffy.
PIGEON PEAS AND RICE
Provided by Daryl Royster Alexander
Categories side dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place the olive oil in a deep saucepan and saute the onion, garlic, green pepper, oregano, basil, cayenne and salt pork until the onion is translucent.
- Drain the pigeon peas and add to the mixture. Stir to coat, approximately 1 to 2 minutes. Add the bay leaf and enough water to cover and simmer until the peas are firm, about 1 hour. Adjust water and add salt and pepper to taste if desired.
- Add the rice and enough water to cover to a depth of 1 inch. Continue simmering until the rice is done, about 20 minutes. Adjust the seasonings. Let stand for 15 minutes. Stir before serving.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 5 grams, Carbohydrate 54 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 239 milligrams, Sugar 1 gram
PIGEON PEAS AND RICE (ANGUILLA)
This recipe is from week nine of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on. earth, and Anguilla is my ninth stop. Pigeon peas and rice is the national dish of Anguilla. Check yor local Mexican market to find pigeon peas.
Provided by GiddyUpGo
Categories Rice
Time P1DT35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the peas overnight (alternately, you can boil them on the stove for about two hours).
- Drain and rinse the peas.
- If using corned beef, add it to the pot with just enough water to cover, and boil until the meat is done.
- There should be about two cups of water in the pot for the next step, so if you are making this with corned beef you'll need to drain the liquid, reserve and measure it, then add enough water for a total of two cups. If you're making it without the beef just add two cups of fresh water to the beans, then bring to a boil.
- Add the rice, lime juice, thyme, hot sauce and butter, then cover and reduce heat.
- Simmer until the liquid is absorbed (for about 20 minutes).
- Add salt and pepper to taste.
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