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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.
Plants can start to bloom after two months, but can take longer depending on the cultivar. Pigeon pea is a short-day plant, blooming when nights are long, except for day-neutral varieties such as Amarillo, which will bloom regardless of day length.igeon pea is a subtropical and tropical plant growing in U.S. Department of Agriculture plant hardiness zones 10 through 12. In warmest USDA zones, pigeon pea is a short-lived perennial shrub lasting about five years. It is grown as an annual in cooler areas.