Pigeon Peas (See dry pigeon peas recipe)

Prep Time: 5-10 minutes
Servings: 5-8
Cooking Time: 30 minutes

2 cans of  pigeon peas (24oz)
2 cans of water (24 oz)
1 chicken bullion
A pinch of freshly ground pepper
1 teaspoon of tomato paste
1 tablespoon of white vinegar
2 tablespoon of olive oil
Salt (optional)
4 strips of bacon or pancetta, chopped

1 small onion
3 garlic cloves
1/4 teaspoon of oregano
2-3 sprigs of cilantro
2 twigs of thyme
1 aji gustoso

TIP: Mash 1 can of beans for extra texture

TIP: Drain the water to reduce the sodium level

TIP: You can chop the herbs, instead of blending the last ingredients 


Blend the last 5 ingredients in a blender or chop them

In a pot, sauté the bacon or pancetta until crispy.  Remove bacon or pancetta from pot and set aside

Then saute the herbal blend or chopped herbs, black pepper and tomato paste for 1-2 minutes. Then add the  peas. Saute for 1-2 minutes

Add water, chicken buoillon, bacon or pancetta and vinegar. Cook for  15-20 minutes

Serve with white rice