Easy Stewed Pigeon Peas

In the Caribbean, we're known for taking our time in the kitchen. Many of our dishes are simmered low and slow to build that deep flavor we love. But let’s be real, sometimes we just don’t have the time. That’s why I came up with this Easy Stewed Pigeon Peas recipe. It’s packed with the same bold flavor, but comes together in under 30 minutes using pantry staples.

Instead of soaking and boiling dried pigeon peas for hours, I reach for canned peas—green or dry will do. I pair them with stewed tomatoes (the kind with celery and onion already in there), and round things out with fresh thyme, Caribbean green seasoning, a touch of brown sugar, and a bit of browning for color. It’s all about layering those flavors to create something rich, hearty, and 100% satisfying.

You can serve this with rice, roti, or on its own as a side dish. And if you’ve got some pumpkin, sweet potato, or carrots on hand, toss them in to bulk it up. This is comfort food with Caribbean soul, made weeknight-friendly.

Ingredient Guide

• Pigeon Peas: Canned pigeon peas offer authentic taste and are ready in minutes.
• Stewed Tomatoes with Celery and Onion: Provide depth and texture without extra prep.
• Onion and Garlic: Build a savory aroma that forms the stew’s flavor base.
• Thyme and Parsley: Fresh herbs enhance the stew with earthy, aromatic notes.
• Olive Oil: Used to sauté and meld flavors together.
• Black Pepper: Adds subtle, warm seasoning.
• Caribbean Green Seasoning: Infuses traditional island spice layers.
• Brown Sugar: Balances acidity with a touch of sweetness.
• Vegetable Stock Cube: Boosts umami for rich, savory depth.
• Water: Adjusts consistency for stewing comfort.
• Caribbean Browning: Provides depth of color and mellow caramel tones.

Shopping Made Easy

• Canned pigeon peas are ideal for quick preparation and real Caribbean flavor.
• Stewed tomatoes with added vegetables create a flavorful base with no extra chopping.
• Olive oil, herbs, and seasonings are pantry staples you likely already have.
• Use Caribbean browning and green seasoning for traditional aroma and color, which are available in West Indian aisles.

Cooking Notes from the Kitchen

• Rinse the canned peas to reduce sodium and preserve firm texture.
• Sauté onion, garlic, and thyme over medium heat to gently awaken the flavors.
• Bring the stew to a rolling boil before simmering to evenly cook ingredients.
• Leave the lid slightly ajar while simmering to thicken the sauce without losing liquid.
• Taste and adjust seasoning at the end since stock cubes and tomatoes may add salt.

Can I use dried pigeon peas instead?

Yes—soak and cook dried peas until tender first, but note it will significantly increase cooking time.

What substitutes work for green seasoning?

Blend scallion, garlic, parsley, and thyme as a fresh seasoning alternative.

Can I add vegetables to this stew?

Yes, root vegetables like pumpkin, sweet potato, or carrot are great additions—just adjust water and simmer time accordingly.

Is this stew vegetarian?

Yes, provided you use a plant-based or no stock cube.

What else can I serve with this dish?

Serve with rice, roti, or boiled ground provisions, such as cassava, green bananas, or sweet potatoes, for a complete Caribbean-style meal.