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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.
Melt a dab of butter in a heavy saucepan and add the shelled peas. Cover the peas with heavy cream and cook gently until the peas are tender, about 6 to 8 minutes. Just before serving, add salt and freshly ground black pepper to taste.ou will need 3 to 4 pounds of peas in the pod to yield enough shelled peas to serve 4 people. Preparation: Fresh garden peas should be shelled just before cooking. Rinse the pods under cold running water; rub the pods gently to remove soil. To shell peas, snap off the stem end of the pod.