So there was a bit of a delay in revealing the mystery item from a few days ago because of a quick 20 hour trip I took to Memphis for a meeting.
Well...they aren't cranberry beans. These are pigeon peas--dried on the left, fresh on the right.
Just days before I left for the Bahamas I was talking with my Mom about what she was having for dinner that night and she mentioned that she was going to make pigeon peas and rice. I can't tell you how much I wished I was home at that moment--I love peas and rice! Pigeon peas and rice was one of those dishes that we picked up from our Puerto Rican neighbors down the hall--I practically grew up on them. Years later, after I was married, I would discover that they are a big deal in places like the Bahamas too.
I don't know why, but when speaking with my Mom I had asked her if she was using dried or fresh peas and she said something along the lines of, "of course not...where would I get those". So you can imagine my delight when a few days later I landed at the doorstep of my mother-in-law in the Bahamas to discover her toting around bags of freshly picked pigeon peas to take to market. I'd never seen fresh pigeon peas before and I became obsessed with them.
Lucky for me, lots of folks were picking peas while I was there and my relatives sent me back to the States with bags of freshly frozen boiled peas for me to bring home (you can't get the fresh ones through Customs). I was going to whip up some pigeon peas and rice and then I remembered--Mom always made them--I'd have to call her for a recipe. But, my husband came through and whipped some up on Saturday night. They were fantastic. The fresh peas definitely trumped the canned variety for depth of flavor. But don't let that stop you from trying them. I don't know where you can find fresh or even frozen pigeon peas in these parts so pick up a can or a bag of dried peas (check the Spanish foods aisle in the grocery store) and try this recipe. If you want to feel like you're in the Bahamas, wait for a sunny day, fry up some Grouper fish, and put some hot sauce on the table.
Pigeon Peas and Rice
1 cup pigeon peas (canned)*
2 whole cloves garlic, minced
5 sprigs of fresh thyme
2 cups rice
1 red pepper, diced
1 medium onion, diced
6 slices of bacon, cut into 1/2" pieces
1 tablespoon of tomato paste
salt and pepper to taste
*If using dried peas, boil them in a medium saucepan in 5-6 cups of water for about 45 minutes or until tender, reserving 4 cups of water after cooking. If using canned peas, drain and set aside.
Fry bacon in a skillet until beginning to crisp, pour off excess bacon fat leaving 1-2 tablespoons in skillet. Add onion, garlic, and red pepper. Saute for 3-5 minutes and add thyme (stripped from stems), tomato paste and salt and pepper to taste.
Transfer pepper and onion mixture to a saucepan, add cooked or canned pigeon peas along with 4 cups of reserved or fresh water. Bring to a boil and add rice. Reduce heat, cover tightly, and cook until most of the water has evaporated and the rice is tender. Let sit for 5 minutes, then fluff with a fork and serve.
Archive Alert: On this date in 2007 I was remarking on the difference downstate and upstate bloggers.
Hi Jennifer! Have you heard of the "Adopt a Food Blogger" that this person is hosting:
www.dineanddish.squarespace.com
I thought it might be fun to go in on it together! Let me know. Also, my friend Dawn has a Syracuse food blog now too,
bittersweetsoursalt.blogspot.com,
so let us know if there are any food blogging events coming up!
Posted by: Jennifer | February 05, 2008 at 12:51 AM