Pigeon Peas & Rice with Soul
Pigeon Peas and Rice is a soul food classic. My recipe is a Fusion of the Southern version, and that of the Bahamas. Hope you enjoy!
- 1 large smoked ham hock chopped in quarters
- 1 small smoked pig tail or smoked turkey wing
- 2-3 teaspoons Keith Lorren's Chicken Bouillon
- 14 oz pigeon peas soaked over night in water
- 4 cups parboiled rice
- 1 5oz block of coconut cream or 1 can of coconut milk
- 1 cup of tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon ketchup
- 1 bay leaf
- 1 teaspoon whole allspice berries
- few sprigs of fresh thyme
- 2 tablespoons fresh chopped parsley
- 1 teaspoon ground cumin
- 2 teaspoons Keith Lorren's All Purpose Seasoning
- 2 teaspoons sugar
- 1 tablespoon dark soy sauce
- 3 cloves of garlic minced
- 1 green bell pepper medium diced
- 1 onion medium diced
- 2 scallions minced
- 1 green scotch bonnet pepper whole
- 1/2 teaspoon fresh minced ginger
- 1/4 cup of oil
- 3 tablespoons butter
- black pepper/salt to taste
- Fill a large pot with water and boil hamhock and pigs tail until the meat is tender and falling off the bone. (Liquid should reduce by 75 percent in about 1 hour). NOTE: To reduce time spent cooking broth/meat, use a pressure cooker.
- Add soaked beans, tomato products, coconut milk, and seasonings and cook until beans are tender about an hour. Sauté chopped vegetables in oil and add to the pot with the simmering beans (always keep an inch of liquid above the beans to cover and stir often to avoid scorching on the bottom).
- When the beans are tender, add the rice, 5 cups of water or chicken broth, scotch bonnet pepper, and adjust flavor with a sprinkling of salt or Keith Lorren's All Purpose Seasoning, if needed.
- Cover the rice tightly with aluminum foil and place the lid so that is is very snug.
- Cook on low heat for 20-25 minutes.
- Remove the top, remove the scotch bonnet pepper, add whole butter and fluff rice with a fork so that the butter coats the rice.