one live indiana the midwest and come across the Northern Adapted Pigeon Peas that be engineer for cool climate alike indiana. iodine master of arts last able to grow pigeon pea ( gandules ) in the midwest. We surely choose to harvest the greens pod – the pigeon pea that embody a lot large and largely green indium color. furthermore, when the green pod equal leave long adequate on the plant, they bequeath decidedly turn brown university .
Harvesting the Fresh Pigeon Peas!
If you look closely at the plant, you will see both the green pods and the brown pods.
This is the green pod known as the tender or fresh peas.
Conversely, this is the dry and brown pod known as the mature peas. The first step is to separate both types of pods into individual bowls.
Shelling the Fresh Pigeon Peas!
Remove the end of the upward curve from the brown pod with your thumb.
The pod should open immediately. Place the dried pigeon peas in a bowl.
Similarly, for the green pod, remove the end of upward curve and the pod should open. Add the fresh pigeon peas in a bowl,
Packaging the Fresh Green Pigeon Peas!
Freeze the fresh pigeon peas in zip lock bags or vacuum seal bags to maintain their size and color if you do not plan to cook them immediately. I prefer to vacuum seal the fresh pigeon peas as well as label and date each bag.
Note: If you shell the fresh pigeon peas from the green pods and leave them in a bowl for several days to a week, they will dry, turn brown and shrink in size. They will be considered dried pigeon peas – identical to the pigeon peas in the brown pods.
After shelling the brown pods, they are not required to be placed in the freezer because they are already dried. Therefore, I normally place them in a zip lock bag and store the dried pigeon peas in a dry area like your pantry. I also label and date the plastic bag.
Cooking the Fresh Green Pigeon Peas!
The fresh green pigeon peas are shelled and rinsed.
In a saucepan, add 1 cup of fresh pigeon peas and cover with water. Bring the water to a boil.
At this point when the water is boiling, you can add salt to taste if you so desire. I normally add salt when I cook the pigeon peas in rice or soup. Reduce heat to medium. Cover saucepan with lid and cook until the fresh pigeon peas are tender.
The cooked fresh pigeon peas are tender after 30 minutes of cooking. Remove saucepan from heat and set aside to cool.
Note: Every induction cooker and stove range are designed differently. Therefore, it might take up to 1 hour for the pigeon peas to soften.
The last step is to fill a quart size plastic bag or plastic container with pigeon peas and liquid. Label and date the plastic container or bag. Cover with lid and store in the freezer for future use.
Note: The fresh green pigeons do not have to be cooked first to be incorporated into a recipe. You can add the fresh green pigeon peas in the rice or soup as you are preparing your dish. However, store the fresh green pigeon peas in the freezer to maintain their color and freshness if not used immediately after shelling.
Soaking the Dried Pigeon Peas!
The dried pigeon peas are shelled and rinsed.
In a bowl, pour enough water to cover 1 cup of dried pigeon peas and soak overnight – at least 8 hours. Most importantly, I did not soak the fresh green pigeon peas because they are tender. However, the dried pigeon peas are much harder and therefore, require soaking to soften.
After soaking the dried pigeon peas for 8 hours, drain the water from bowl and rinse the pigeon peas with fresh cold water. When soaking the dried pigeon peas, their volume increases as they absorb the water. For instance, compare the dried pigeon pea (right) to the soaked pigeon pea (left). Obviously, there is a difference in size.
Note: If you need to soak the pigeon peas for more than 8 hours to soften, then place them in the refrigerator to prevent fermenting.
Cooking the Dried Pigeon Peas!
In a saucepan, add the pigeon peas and pour enough water to cover them. Bring the water to a boil.
When the water is boiling, you can add salt to taste if you want to at this point. As I mentioned earlier, I only add the salt when I cook the pigeon peas in rice or soup. Lower heat to medium and cover saucepan with lid. Continue cooking until the pigeon peas are tender.
After 30 minutes of cooking, the dried pigeon peas are tender. We can now package the cooked pigeon peas. Therefore, remove saucepan from heat and set aside.
Note: It might take up to more than 1 hour for the pigeon peas to soften because every induction cooker and stove range are designed differently.
Lastly, place the cooked pigeon peas in a plastic bag or container. Label and date the plastic bags or containers.
Cooked Fresh Pigeon Peas – Green and Dried Pigeon Peas!
Here are two bowls of cooked pigeon peas. The right bowl contains the fresh pigeon peas (green pigeon peas) and left bowl contains the dried pigeon peas (brown pigeon peas). Once they are cooked, the difference from both types is the color. Otherwise, they have the same appearance, size and taste.
Read more : Spanish Sardines Pasta
Click on the button below to watch my YouTube video on How to Cook Fresh and Dried Pigeon Peas (Gandules)!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
Cooked Fresh Pigeon Peas
five from three review
- homework time : one hour
- cook time : one hour
- entire time : two hour
- give way :
determine how to cook fresh and dried pigeon pea harvest from Aida ’ s garden .
- one cup fresh green pigeon peas, shelled and rinsed
- one cup dried pigeon peas, shelled and rinsed
bracing fleeceable pigeon pea
- Add fresh green pigeon peas in saucepan and then cover with water.
- Bring the water to a boil. Reduce heat to medium and cover saucepan with lid.
- Cook until fresh pigeon are tender – approximately 30 minutes to 1 hour.
dry pigeon pea
- Soak the dried pigeon peas for 8 hours but not more than 24 hours.
- Drain water and then rinse with fresh water after soaking the pigeon peas.
- Place soaked pigeon peas in saucepan and cover with water. Bring the water to a boil.
- Cover saucepan with lid and then reduce heat to medium. Cook until pigeon peas are tender approximately 30 minutes to 1 hour.
If you, however, need to soak the pigeon pea for more than eight hour to yield, then set them in the refrigerator to prevent zymosis. furthermore, information technology lead astatine least one to two hour to shell one cup of pigeon pea .
in addition, the irregular nutriment fact below be for the dry pigeon pea .
- category : legume
- method acting : boil
- cuisine : Puerto Rican
- Serving Size: two
- Calories: 203
- Sugar: 0g
- Sodium: 8.4mg
- Fat: 0.6g
- Carbohydrates: 39.1g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg
Read more : Spanish Sardines Pasta
Keywords : green pigeon pea ( Gandules )
Nutritional Facts Disclaimer
category : Cook
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