4 strips, bacon, chopped
1/4 pound salt pork, chopped
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1 tomato, chopped
1 medium onion, chopped
2 tablespoons tomato paste
15.5-oz can brown pigeon peas, rinsed and drained
salt to taste
3 cups water
2 cups rice
1/2 teaspoon dried thyme
In a nonreactive Dutch oven over medium-high heat, cook the bacon
and salt pork until they render their fat. Add the celery, peppers,
tomatoes and onions; saute about 5 minutes or until tender. Stir
in the tomato paste and cook about 3 minutes. Add the peas, salt
and water. Bring to a boil. Then stir in the rice and thyme.
Reduce heat to low and cook slowly, covered, 15 to 20 minutes or
until all the water is absorbed. Turn off heat and allow to sit
10 to 15 minutes; serve. Makes 12 cups.
Note: You want the brown, not the green, pigeon peas.