We discussed pigeon peas some weeks ago, I believe. I saw them at the
Schnucks near me in the Mexican food section. In case you decide to
make whatever recipe that was again, try there.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

I'm no expert on beans When I was in Chicago, there were a few recipies
where I used gandules, which I think are pigeon peas.

Now, in white suburban Detroit, I struggle to find anything I would
choose to eat.

Made a rice/ coconut milk/ bean thing the other day where I wanted
gandules but used 'field peas' (because the picture on the can looked
similar), a new thing to me.

Didn't exactly work. Gandules can go sweet, but it seems, from this one
test, that field peas might better do a hearty thing.

What bean am I eating?

gazpachinator wrote:

> I'm no expert on beans When I was in Chicago, there were a few recipies
> where I used gandules, which I think are pigeon peas.
>
> Now, in white suburban Detroit, I struggle to find anything I would
> choose to eat.
>
> Made a rice/ coconut milk/ bean thing the other day where I wanted
> gandules but used 'field peas' (because the picture on the can looked
> similar), a new thing to me.
>
> Didn't exactly work. Gandules can go sweet, but it seems, from this one
> test, that field peas might better do a hearty thing.
>
> What bean am I eating?

Peas are what you're eating. Field, aka "lady" peas are a form of
crowder peas, aka another southern pea. You're right, they're not sweet
but are a hearty dish with a little ham added they're excellent. Not to
bad right out of the can with a little hot sauce once they've been
heated up.

George