This easy Caribbean stewed pigeon peas delivers bold island flavors in under 20 minutes using canned beans and pantry staples. The combination of Caribbean green seasoning, browning, and fresh thyme creates an authentic taste without long cooking times.
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In a saucepan add Olive Oil (1 tablespoon) and set to low heat.
Add Onion (1), Garlic (2 clove), Freshly Ground Black Pepper (1/4 teaspoon), and Fresh Thyme (2 sprig). Cook for 2-3 minutes.
Add the Pigeon Peas (14 ounce) to the pan.
Add Stewed Tomatoes (14 ounce) and mix all the ingredients together. Simmer on high heat.
Add in the Fresh Parsley (1 tablespoon), Brown Sugar (1 tablespoon), West Indian Browning (1/2 teaspoon), Water (1/4 cup), Green Caribbean Seasoning (1 teaspoon) and break in a Vegetable Bouillon Cube (1).
Let it gently boil for 10-15 minutes.
Taste to adjust seasoning as needed. Serve and enjoy!
Store in an airtight container in the fridge for up to 4 days; reheat gently on the stovetop with a splash of water if needed.
Yes, but you'll need to cook dried peas until tender first (45–60 minutes), then follow the recipe from step 3. Canned peas offer the fast-cooking advantage of this recipe.
It's a blend of fresh herbs (cilantro, culantro, thyme, scallion). You can substitute with fresh cilantro and extra thyme, or use a Caribbean seasoning blend.
It adds color and a subtle caramelized depth to the dish. If unavailable, omit it or use a small pinch of burnt sugar or blackstrap molasses.
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of water if needed.
Yes—the recipe calls for tasting and adjusting in step 7. Add more seasoning cube, browning, or thyme to taste.
