Bahamian Peas N Rice Recipe

• 4 x strips, bacon, minced
• 1/4 lb salt pork, minced
• 1/2 c. minced celery
• 1/2 c. minced green bell peppers
• 1 x tomato, minced
• 1 med onion, minced
• 2 Tbsp. tomato paste
• 15 1/2 ounce can brown pigeon peas, rinsed and liquid removed salt to taste
• 3 c. water
• 2 c. rice
• 1/2 tsp dry thyme

1. In a nonreactive Dutch oven over medium-high heat, cook the bacon and salt pork till they render their fat.
2. Add in the celery, peppers, tomatoes and onions; saute/fry about 5 min or possibly till tender.
3. Stir in the tomato paste and cook about 3 min.
4. Add in the peas, salt and water.
5. Bring to a boil.
6. Then stir in the rice and thyme.
7. Reduce heat to low and cook slowly, covered, 15 to 20 min or possibly till all the water is absorbed.
8. Turn off heat and allow to sit 10 to 15 min; serve.
9. Makes 12 c..
10. Note: You want the brown, not the green, pigeon peas.

bacon, salt pork, celery, green bell peppers, tomato, onion, tomato paste, brown pigeon peas, water, rice, thyme

Taken from cookeatshare.com/recipes/bahamian-peas-n-rice-73588 (may not work)