Dee Dee Dailey's Pigeon Peas and Rice

• 1/2 pound dried pigeon peas (Congo peas)
• 3 to 4 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 small green bell pepper, seeded and chopped
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 2 ounces salt pork
• 2 cups chicken stock
• 1 large bay leaf
• 1/2 pound long-grain rice
• Sea salt and freshly ground pepper to taste

1. Pick through pigeon peas, removing stones or dirt.
2. Cover them with two inches of water and let soak overnight.
3. Heat oil in large, heavy stew pot and cook onion, garlic, bell pepper, oregano, basil and salt pork for about 2 minutes, stirring.
4. Add drained pigeon peas; stir about 1 minute to blend.
5. Add chicken stock to cover, about a cup, and the bay leaf.
6. Cover and bring to a boil, reduce heat and simmer for 1 hour, or until the peas are almost tender.
7. Add more stock as needed.
8. Stir in rice and enough stock to cover.
9. Season with salt and pepper.
10. Simmer about 20 minutes, until rice is cooked and peas are tender.
11. Remove bay leaf.
12. Let stand for 15 minutes before serving.

peas, olive oil, onion, garlic, green bell pepper, oregano, basil, salt pork, chicken stock, bay leaf, longgrain rice, salt

Taken from cooking.nytimes.com/recipes/3241 (may not work)