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Pigeon Peas and Rice
Pigeon Peas and Rice is a traditional Barbadian recipe for a classic rice and beans dish of rice cooked with pigeon peas and salt beef or pork. The full recipe is presented here and I hope you enjoy this classic Barbadian version of: Pigeon Peas and Rice.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+80 minutes proving)
Makes:
12
Rating: 
Tags : Vegetarian RecipesPork RecipesBeef RecipesBean RecipesBarbados Recipes
This is the Bajan version of the 'rice and peas' dish that is found throughout the Caribbean.
Ingredients:
350g fresh or frozen pigeon peas
1.45l water
Bouquet garnish of fresh thyme, marjoram, and chives
125g salt beef or salt pork
1 tbsp butter
400g rice
1 large tomato, blanched, peeled, and chopped
1 tbsp lime juice
hot pepper sauce, to taste
Method:
If using Fresh Pigeon Peas: Combine the pigeon peas, herbs, and salt beef in a pan. Pour over 1l water, bring to a boil and cook for about 30 minutes. If you are not using salt meat, season to taste.
Wash the rice and drain. Add the rice to the pigeon peas and meat with 500ml additional water and the butter, tomato, and lime juice. Bring to a boil, cover, and cook on medium heat for 5 minutes.
Reduce heat to low and let the ingredients simmer until all the water has evaporated away (about 20-25 minutes).
If using Dried Pigeon Peas: Add 250g pigeon peas to the pan with 1.75l water and cook the dried peas very rapidly for about 10-15 minutes, then reduce to a simmer and continue cooking for about 40 minutes or until tender.
Wash and add the rice then continue cooking as above.
