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Now add the diced pepper and give it a quick stir. Rinse and drain the pigeon peas then add it to the pot at this point. Turn up the heat, add the water, diced tania, salt, black pepper and shado beni. Bring to boil, then reduce to a simmer and cook for about 35-40 minutes with the lid slightly ajar. If youâre using canned pigeon peas, cook for about 1/2 hr.
If you would like to boil your snap peas, simply place them in a pot and fill the cooking pot with water. Boil the snap peas for about 2-3 minutes until your snap peas are tender. On the other hand, if you would like to steam your snap peas, simply steam them in a steamer for about two minutes. When sautÃ©ing your snap peas, melt butter in a pan or use olive oil and cook your snap peas for about 2-3 minutes. To finish cooking your snap peas, simply add tarragon, mint or basil to your snap peas. Also add a dash of salt and flavor it with freshly ground pepper.