Hazrams Soupy Pigeon Peas Recipes

PIGEON PEAS AND RICE

Pigeon Peas and Rice image

Provided by Guy Fieri Bio & Top Recipes

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 tablespoon extra-virgin olive oil
6 strips applewood-smoked bacon, finely chopped
1/2 cup finely chopped onion
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
2 cups long-grain white rice
1 teaspoon kosher salt
2 tablespoons tomato paste
1 tablespoon chopped fresh oregano
1 teaspoon ground cumin
One 15-ounce can pigeon peas, drained and rinsed
One 14.5-ounce can chopped roasted tomatoes
2 cups low-sodium chicken stock
1/4 cup finely chopped cilantro leaves, for garnish
1/4 cup chopped scallions, for garnish

Steps:

Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.
Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.

PIGEON-PEA SOUP

Pigeon-Pea Soup image

Categories Soup/Stew Garlic Pepper Pork Vegetable Lunch Sausage Hot Pepper Butternut Squash Spring Plantain Jalapeño Cilantro Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

2 (14-oz) packages frozen pigeon peas, thawed
lb smoked ham, boned ham hock, or Spanish chorizo links (spicy dried pork sausage), diced
3 cups water
14- to 15-oz can chicken broth
For sofrito
1 large fresh jalapeño chile, seeded and finely chopped
1/2 red bell pepper, finely chopped
6 ají dulce chiles, finely chopped, including seeds
1 medium onion, finely chopped
4 garlic cloves, minced
2 tablespoons olive oil
1/2 cup finely chopped fresh cilantro
1 small tomato, seeded and chopped
1/2 teaspoon fresh thyme or oregano leaves
6 oz calabaza or butternut squash, peeled and cut into 1/4-inch dice (3/4 cup)
1 garlic clove
4 fresh cilantro sprigs
1/2 green plantain, peeled

Steps:

Simmer peas, ham, water, and broth in a 4-quart heavy pot, uncovered, 30 minutes. Make sofrito while peas simmer: Cook jalapeño, bell pepper, ají dulce chiles, onion, and garlic in oil in a skillet over moderate heat, stirring occasionally, until softened. Add cilantro, tomato, and thyme and cook, stirring occasionally, until thickened, about 4 minutes. Season sofrito with salt and pepper.
Simmer and season stew:
Stir sofrito and squash into pea mixture and simmer, uncovered, stirring occasionally, until squash is tender and liquid is reduced by half, about 30 minutes. Mash garlic clove and cilantro to a paste with a mortar and pestle, then season with salt and pepper and add to stew. Grate plantain on large holes of a grater directly into stew and season stew with salt and pepper.

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