BAHAMIAN PIGEON PEAS N' GRITS (Great Recipe)

coconut milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while adding creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories.

pigeon peas

🥗Healthier: black-eyed peas

💰Cheaper: canned beans

Canned beans are easier to find and prep.

Rinse pigeon peas under cold water and soak for 2 hours.

Heat olive oil in a large pot over medium heat until shimmering.

Sauté chopped onion, garlic, and bell pepper until softened, about 5 minutes.

Add soaked pigeon peas and stir to combine with the vegetables.

Pour in chicken broth and bring to a boil.

Reduce heat to low, cover, and simmer for 45 minutes or until peas are tender.

In a separate pot, bring water and salt to a boil for the grits.

Slowly whisk in grits, reduce heat, and cook until thickened, about 20 minutes, stirring occasionally.

Stir in coconut milk and butter into the grits until creamy.

Add thyme, bay leaves, and lime juice to the pigeon peas, cooking for an additional 10 minutes.

Remove bay leaves and season with salt and black pepper to taste.

Serve pigeon peas over grits, garnished with chopped scallions and hot sauce.

Cooking Techniques

Spice Level: