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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.
Reduce heat and cook slowly, adding more water as necessary. Turn the heat down to medium so that the rapid boil slows to a steady simmer. Cook for an additional 1 to 2 hours. 1  You may not need to add more water. 2  If the water level dips below the black-eyed peas, though, add another 1 cup (250 ml) of warm water. Smoked ham steak makes a good choice when cooking black-eyed peas using the alternative slow cooker method. 2  A ham bone works, as well. 3  Use a sweetened ham, like a honey-baked ham, if you want a sweeter taste. 4  Bacon or pancetta are also popular choices to use when preparing black-eyed peas.