Easy Stewed Pigeon Peas

If you grew up in the Caribbean, you know a pot of stewed pigeon peas can turn any plate into a proper meal. Simmered with coconut milk, pumpkin, herbs, and seasonings, these peas make a flavorful side for everything from rice to macaroni pie.

I love stewed peas, or “stew peas” as we call them. They’re a regular part of Sunday lunch and one of those dishes that you just know is going to be sweet and satisfying. You can make this recipe with fresh, frozen, canned, or dried pigeon peas, depending on what you can find.

Pigeon peas also show up in plenty of other Caribbean dishes. We use them in pigeon peas soup, pigeon peas and rice, and pelau.

Growing up, though, convenience was not part of the equation. We had pigeon pea trees, and I remember getting lost in there picking buckets full of peas.

It wasn’t uncommon to get peas from a neighbor either. And I don’t mean five or ten peas. I mean buckets and bags of them, which meant setting aside half a day to sit behind a bucket, shell peas, and get them ready for the freezer.

Thankfully, canned and frozen pigeon peas make things much easier now.

What are pigeon peas?

As usual, this is not even a pea. It is a bean. But you know how Caribbean people stop.

Pigeon peas are widely used throughout the Caribbean in everything from stews and soups to rice dishes. Their scientific name is Cajanus cajan, and you may also know them as gungo peas, especially in Jamaica.

The peas grow in small pods, usually with several seeds inside. Fresh pigeon peas are green, while mature peas become brown and sometimes splotchy. I find they have a slightly nutty flavor.

You can cook with fresh, frozen, canned, or dried pigeon peas. Fresh peas need to be shelled first, which anybody who grew up doing it knows can turn into a whole afternoon project.

These days, canned and frozen pigeon peas make things much easier, while dried pigeon peas are another good option if you don’t mind soaking and cooking them until tender first.

You can use either green or brown pigeon peas for stewed pigeon peas, but I much prefer the brown ones.

How to make stewed pigeon peas

Ingredients

You don’t need a long list of ingredients to make flavorful stewed pigeon peas. The peas are simmered with coconut milk, pumpkin, fresh herbs, and seasonings, with meat added if you want it.

• Pigeon peas: You can use canned, frozen, fresh, or dried pigeon peas. The preparation will be a little different depending on which you use, so I’ve included those notes below.
• Coconut milk and pumpkin: Coconut milk gives the peas a creamy, slightly sweet flavor, while the pumpkin cooks down and helps thicken the gravy.
• Fresh seasonings: Onion, garlic, thyme, and tomato build the flavor of the stew. A bay leaf can also be added if you have one.
• Brown sugar: Just a little helps balance the savory flavors.
• Meat, optional: I use smoked turkey bones, but pigtails, salt beef, smoked turkey wings, or cooked ham can also be used. You can leave the meat out completely for a meatless version.
• You’ll also need a little cooking oil, along with salt and black pepper for seasoning.

Instructions

1. Prepare the pigeon peas. If using canned pigeon peas, drain and rinse them well. Fresh or frozen peas can be rinsed before using. If you’re starting with dried pigeon peas, soak and cook them until tender first.
2. Start the seasonings. Heat a heavy-bottomed pot over medium heat. Add the oil and sauté the crushed garlic for 2 to 3 minutes, stirring so it doesn’t burn.
3. Add the remaining ingredients. Stir in the pigeon peas, pumpkin, thyme, tomatoes, onion, coconut milk, and brown sugar.
4. Simmer the peas. Cover and simmer over medium-low heat for about 30 minutes, stirring occasionally, until the pigeon peas are tender and the pumpkin is cooked.
5. Adjust if needed. If the peas need more time to soften or the liquid reduces too much, add a little water and continue simmering until tender.
6. Season and serve. Add salt and black pepper to taste, then serve hot.

Tips, variations or substitutions

• Canned pigeon peas: Drain and rinse the peas well before adding them to the pot. Since they’re already cooked, they’re the quickest option for this recipe.
• Fresh or frozen pigeon peas: Give them a rinse and add them directly to the pot. Depending on how mature the peas are, they may need a little extra cooking time to become tender.
• Dried pigeon peas: Check the peas for any debris, then soak them overnight or for at least 6 hours. Cook them in fresh water until tender before continuing with the recipe. You can also use a pressure cooker to speed up the process.
• Adding meat: This recipe is made without meat, but salted or smoked meat is a common addition. Pigtails and salt beef should be soaked or boiled first to remove the excess salt. Smoked turkey can be added without desalting. Add the prepared meat to the pot along with the peas and other ingredients so the flavors simmer together.
• No fresh tomatoes: Substitute about a tablespoon of tomato paste.

What to serve with stewed pigeon peas

Stewed pigeon peas are an easy side for rice or boiled dumplings, but they’re especially good as part of a Caribbean Sunday lunch.

Serve them alongside stewed chicken, macaroni pie, green fig pie, rice, and a fresh salad. Add a cold glass of mauby, and you have a proper Sunday lunch.

Storage and reheating

Let the stewed pigeon peas cool, then store them in an airtight container in the refrigerator for up to 4 days.

They also freeze really well, which makes them great for meal prep. I usually make a large batch, portion the peas into freezer bags, and pull out a parcel whenever I need one. For best quality, use frozen stewed pigeon peas within about 3 months.

• To reheat from the fridge: Warm the peas in the microwave or in a small pot on the stove until heated through.
• To reheat from frozen: Let the peas thaw overnight in the refrigerator. Add them to a saucepan with a little water, cover, and simmer over medium heat until heated through.

More Caribbean peas recipes

If you’re looking for more ways to cook peas, try my stewed lentils, curry chickpeas, black-eyed peas and rice, or split peas and rice.

• Stewed lentils
• Curry chickpeas
• Black eye peas and rice
• Split peas and rice

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