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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.
Place the water on the stove. Adjust the temperature on the stove so it begins to boil. Once you notice steam coming from the pot, place the snap peas inside a netted steamer. Place the netted steamer inside the pot so it is submerged in the boiling water. 5. Cover the pot with the lid. Leave the snap peas on the stove and inside the pot to allow the hot water to boil and cook the peas. 6. Wait 5 minutes. Remove the pot from the stove and place it on a cooling rack. 7. Remove the netted steamer with the peas from inside the pot.