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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 French cook peas in the water it takes to moisten lettuce leaves. Line a saucepan with damp greens and a few pea pods, pour in the shelled peas and cover them with moist lettuce. Steam the peas over a high heat for about 3 minutes or until they are al dente, dentÃ© just. tenderteam the peas over a high heat for about 3 minutes or until they are al dente, dentÃ© just. Tender be careful not to overcook. Peas boiling or long steaming will increase water absorption and cause the peas to become soggy and. mushy