Bean info and cooking chart

Yield: 1 info

Measure Ingredient
Pigeon Peas
long cooking.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4

Alias: Gunga peas, longo peas, gandules, Congo peas, no-eyed peas, catjang beans.

Description: About ¼ inch long, plump, the shape of a pouch or purse with an elongated eye on the flattish cotyledon. Grayish-yellow in color.

Characteristics: Grows in long, twisted fuzzy pods and has a pungent flavor.

Availability: Dried, canned in various sizes, fresh in the pod where locally grown. Most supermarkets and ethnic stores carry them.

Alias: Southern peas, flesh peas, brown crowder or field peas.

Description: They are much smaller in size than the black-eyed peas and have a coffee color.

Characteristics: Closely related to the pigeon pea.

Availability: Many supermarkets throughout the country carry them.

Type of Bean: Pigeon Peas Cowpeas Amount: 1 C. dried 1 C. dried Instructions: overnight soak overnight soak Cooking Time: 1 hour 30 minutes 30 minutes Approx Yield: 3 C. 3 C. Comments: Tough skins require Foamy; skim surface.

Note: Canned pigeon peas; 1 lb. can equals 1½ C. drained. Canned pigeon peas are salty and greener in color.

Submitted By DIANE LAZARUS On 05-10-95

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