Prep. time: 10 minutes
Cooking time: 70 minutes

If the peas are dried, allow overnight soaking time.

Pigeon peas are a perfect side to poultry and game. They can also be served cold or warm in vinaigrette.

In Martinique, a piece of turban squash is commonly added. Elsewhere you might find yam or coconut. 

1. Shell the peas and blanch for 5 minutes in boiling water; drain and repeat.
2. In a Dutch oven, heat the oil and sauté the bacon, chopped spring onion, parsley, minced onion, garlic and bay rum leaf. 
3. Add the pigeon peas, sprinkle with sugar and sauté.
4. Cover with water and season with salt and pepper. Add the cloves and thyme; cook covered for about an hour.
5. Finish cooking uncovered over low heat to reduce the liquid and make the dish creamier.