Pigeon Peas Seeds. Phaseolus vulgaris. Non-GMO. Perennial. Open Pollinated. Heirloom. Disease Resistant. We have Pigeon Peas. The plants produce heavy yields of very flavorful Pigeon beans. They are superb for canning, drying, and freezing. The plants are very dependable producers, even under adverse conditions. It’s the one found in your local supermarket and restaurants. Excellent choices for home gardens, Farmer’s Market, market growers, open field production, and commercial growers.
Beans & Pulses
Pigeon Peas
The Pigeon Pea (Cajanus Indicus) originated in the Indian subcontinent. Pigeon Peas are actually a bean. However, they are called peas due to their small size and shape. These beans are about 1/4 round, beige color with light brown speckles. The Pigeon Pea has a pungent flavor and mealy texture. Some color fades after beans have been cooked. They are also known as Toor Dal, Caja Pea, Congo Pea, Gandule and Goongoo pea. In the U.S., they are very popular in the south. They grown in long, twisted, fuzzy pods. Suggested Use: Typically Pigeon Peas are used in dishes that combine beans with rice and are often seasoned with hot chiles. The slow cooking nature of these beans allows for a rich, savory broth to be created.
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