Name: ‘Doved’ peas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 tbsp unsalted butter; 50g bacon lardons; ½ large onion finely chopped; 1 garlic clove crushed; 1 thyme sprig plus 1/2 tsp finely chopped thyme leaves; 200g drained gungo peas from a can (or kidney beans); dash of pepper sauce shop-bought or homemade (see Goes well with); 50g cooked ham hock shredded

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‘Doved’ peas

‘Doved’ peas

Shivi Ramoutar

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Serves 2

Easy

Prep: 5 mins

Cook: 10 mins

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This traditional Caribbean side dish combines beans, bacon lardons and ham for a robust and flavour-packed addition to a variety of mains

Gluten-free

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Pepper sauce

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp unsalted butter
50g bacon lardons
½ large onion

finely chopped
1 garlic clove

crushed
1 thyme sprig

plus 1/2 tsp finely chopped thyme leaves
200g drained gungo peas

from a can (or kidney beans)
dash of pepper sauce

shop-bought or homemade (see Goes well with)
50g cooked ham hock

shredded

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Nutrition: per serving

kcal245
fat12g
saturates6g
carbs16g
sugars6g
fibre6g
protein14g
salt2.1g

Method

step 1

Heat half the butter in a frying pan on a medium heat and fry the lardons until crisp. Remove with a slotted spoon and set aside.
step 2

Add the remaining butter to the pan with a small pinch of salt and soften the onion, stirring often, for about 5 mins.
step 3

Add the garlic and all the thyme, and cook for about 30 secs, stirring constantly. Stir in the gungo peas, pepper sauce and ham hock. Heat until warmed through, then stir in the lardons. Remove the thyme sprig, season to taste and serve immediately.

RECIPE TIPS

GUNGO PEAS

You can buy these large, pale brown peas either dried or canned (also known as pigeon peas) – dried will need to be soaked and cooked before using. They are available in many supermarkets, but if you can’t find them, use red kidney beans instead.

Recipe from Good Food magazine, August 2015

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