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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.
The seeds need to be soaked in clean, cool water for 8-24 hours. Allow enough water and have a big enough container for the peas to nearly double in size. Before: 2 cups pea shoots + 4 cups water for a 10Ã20 tray.