Stewed pigeon peas

Stewed pigeon peas

Creole/trinidad & tobago

From
C is for Caribbean
Serves
4

Ingredients

Quantity Ingredient
70g smoked bacon lardons
1 onion, finely chopped
1 stick celery, finely chopped
2 garlic cloves, finely chopped
4 sprigs thyme
1 x 400g can pigeon peas or kidney beans, drained and rinsed
250ml chicken stock
15g fresh parsley, finely chopped
sea salt
freshly ground black pepper

Method

  1. Cook the bacon lardons in a medium saucepan on a low heat, stirring frequently, for 4-5 minutes until the fat has rendered down. Increase the heat and fry for a further 2 minutes, before adding the onion, celery, garlic and thyme. Cover with a lid and soften for 10 minutes, stirring occasionally.
  2. Add the pigeon peas and stock, and simmer, covered, for 15 minutes. Stir in the parsley, then taste and season with salt and pepper as needed.
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