This simplified Caribbean stewed pigeon peas is a vegan Dominican dish that blends cooked peas, onion, bell pepper, and cilantro into a creamy sauce in under 30 minutes. The garlic-oregano paste base delivers authentic Caribbean flavor without animal products.
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In a mortar and pestle, crush garlic and dried oregano with a pinch of salt, into a paste.
Add the olive oil in the pot and cook the garlic-oregano paste on low flame until fragrant.
Add the canned pigeon peas, and the rest of the ingredients, except for the salt. Cook on medium-low with the lid on for about 20 minutes.
Remove the lid, and with a soup ladle take one full spoonful of pigeon peas and add to a blender, together with the cooked onion, green bell pepper and cilantro. Blend until smooth. You can add a little bit of the liquid to avoid overheating the blender.
Add the blended mixture back to the pot and let it cook for a few more minutes. Add salt and pepper to taste.
Serve with white rice, salad and fried yellow plantains on the side. Enjoy!
Store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months; reheat on the stovetop over low heat, adding water if the stew has thickened too much.
mortar and pestle · blender
Yes, but you'll need to soak and cook dried peas first (1–2 hours), then proceed from step 2. The recipe as written uses canned for speed.
Blending a portion creates a creamy sauce while keeping whole peas for texture. This is traditional for Caribbean stewed peas.
Cook covered for 20 minutes on medium-low until flavors meld, then blend and simmer a few more minutes until thickened.
Yes. Store cooled stew in airtight containers for up to 3 months; thaw overnight and reheat gently on the stovetop with a splash of water if needed.
The recipe suggests white rice, fresh salad, and fried yellow plantains. It also pairs well with warm cornbread or cassava bread.
