Saturday, June 21, 2014

Dry Pigeon Peas Experiment

For dinner tonight I cooked up the dried pigeon peas from the last of my harvest. I made pigeon peas and rice.  It was a definite SUCCESS!

Because we really hated the frozen version of pigeon peas, I didn't have high hopes that we'd like the dried version.  The green peas are SOOOO good, it's hard to imagine dried peas being edible at all.  But we both thought they were perfectly acceptable.  Hubby even went for seconds!

Here's how I cooked them:

This morning, I put the dried pigeon peas (about 1/2 cup) in a pint jar and filled it with water to soak for the day.  I would guess it was at least 10 hours.

I drained the water and put the peas in a small pan and covered them with fresh water.  I boiled them for 5 minutes, drained the water, then put fresh water over the peas again, and boiled them for an additional 15 - 20 minutes.

Meanwhile, I put 1-1/2 cups long grain white rice in a pan with 4 cups water, a cube of cilantro seasoning, a packet of Sazon seasoning without annato because it's all I had (seasonings found with the bouillion at Publix), about 1/2 cup of frozen onion/green pepper/celery "seasoning" (also at Publix), and about 3 tablespoons of tomato paste. Once that was close to a boil, I drained the peas and added them to the rice mixture.

I cooked the rice for about 20 minutes.  Once served, we added a tablespoon or so of olive oil, kosher salt and cracked pepper.  I served it with my amazing cornbread.

My cornbread has a stick of butter and a cup of half and half in the batter.  You'd be hard pressed to find a moister cornbread.  No "grittiness" either.  I'd be happy to share the recipe...

We really liked the pigeon peas and rice.  We're anxiously awaiting our next crop. Meanwhile, I'll buy a few other spices for next time - Sofrito and the Sazon with annato - it will give it a kick.  I would also add fresh cilantro and a small can of tomato sauce.

Seriously good eats.  And good for you too!  I better plant more pigeon pea seeds tomorrow!  I want need to be able to store enough to have on hand between harvests.  I also want to be able to try canning green peas.  That will be an excellent experiment for sure!

2 comments:

  1. Truly sounds delicious . . . especially the cornbread with a stick of butter and a cup of half in half! :-) Sounds like a cornbread my Mom would have made.

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    1. Our son planned his wedding reception menu around that cornbread!
      1 cup flour, 1 cup cornmeal, 1/2 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, blend all then cut in 1 stick of butter, then add 1 beaten egg and 1 cup half and half. Stir just til combined. I bake mine in a tube pan. 400 degrees 20 minutes (or til toothpick comes out clean).

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