This is a print preview of "Pigeon Peas And Rice" recipe.

Pigeon Peas And Rice Recipe
by Global Cookbook

Pigeon Peas And Rice
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  Servings: 8


  • 1/2 lb Dry Pigeon peas or possibly dry kidney beans soaked overnight
  • 6 c. water
  • 1/2 c. onion minced
  • 1/2 c. green bell pepper minced
  • 2 x cloves garlic chopped
  • 2 Tbsp. vegetable oil
  • 2 ounce creamed coconut lowfat milk
  • 2 c. uncooked long grain rice
  • 2 tsp dry thyme
  • 1 sm onion stuck with
  • 6 whl cloves
  •     salt and pepper to taste


  1. Soak beans overnight (if using the dry beans).
  2. Combine 6 c. water and beans in a 6 qt pot. Saute/fry onion, pepper, and garlic in oil till tender. Stir mix into bean pot. Bring to a boil. Add in rice, coconut lowfat milk, thyme and onion with cloves. Boil for 10 min.
  3. Reduce heat, cover and simmer till beans are tender. Add in more water if necessary and simmer covered for 20 to 25 min or possibly till rice is tender.
  4. Alternative: substitute one 15 ounce. can cooked beans. Add in them to the pot after boiling the rice for about 5 min.
  5. NOTES : Healthy African-Inspired Foods: a traditional beans and rice dish