Pigeon peas and Rice

Anguillan cuisine is known for its abundance of seafood. Anguilla also grows very little, with the exception of limes, tomatoes, squash, and, yes, pigeon peas. Pigeon peas are a type of pea. They resemble black-eyed peas, but without the black eye, which is why one of its other common names is "no-eyed peas."

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Prep Time 1

Cook Time 35

Total Time 1 35

Course Main Course, Side Dish

Cuisine Anguilla, Caribbean

Servings 4 to 6 People

Calories 182 kcal

Ingredients

Water

Juice of one lime

1 cup rice

1/4 teaspoon thyme

1 tablespoon butter

1 dash hot pepper sauce

1/4 lb corned beef

6 ounces of dried pigeon peas

Black pepper

Salt

Instructions

Allow the peas to soak overnight. Alternatively, you can boil them for roughly two hours on the stove.

The peas should be drained and rinsed.

If using corned beef, place it in a pot with just enough water to cover it and cook until done.

For the next stage, there should be around two cups of water in the pot, so if you're using corned beef, drain the liquid, store and measure it, then add enough water to make a total of two cups.

If you're not using beef, simply add two cups of fresh water to the beans before bringing them to a boil.

Cover and lower heat after adding the rice, lime juice, thyme, spicy sauce, and butter.

Cook until the liquid has been absorbed.

Season to taste with salt and pepper.

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