Someone requested some information about preparing pigeon peas. Pigeon peas are in the quite popular Carribean dish peas and rice. I like using substituting them for Black-eye peas in this Hoppin' John recipe. I usually use a mix of crowder, black-eye and pigeon peas.
From The Food Pharmacy Guide to Good Eating by Jean Carper
Drain the soaked black-eye peas, reserving 3 1/2 cups of the liquid.
Put the peas, reserved liquid, 1/4 cup bacon bits, onion, cayenne pepper, optional Nature Seasonings, 1 Tbs. of the soy sauce and 1 Tbs. of the olive oil ( I also add bay leaves) in a large pot. Cover and simmer for 1 1/4 hours.
Drain the rice and add it along with the remaining soy sauce, olive oil and bacon bits, plus salt and pepper, to the black-eyed peas mixture. Simmer for 30 minutes or until rice is cooked, then serve.
Makes 8 servings. 200 Cal, 4.8 g. fat, 286 mg. sodium per serving.
I like it with cornbread.