Pigeon Peas and Rice

• 3 tablespoons olive oil
• 1 small onion, minced
• 3 cloves garlic, minced
• 2 tablespoons green pepper, minced
• 1/2 teaspoon oregano
• 1 teaspoon basil
• Pinch of cayenne
• 2 ounces salt pork cut into 1/4-inch strips (optional)
• 1/2 pound dried pigeon peas (soaked overnight)
• Salt and freshly ground black pepper to taste
• 1 large bay leaf
• 1 pound long-grain rice

1. Place the olive oil in a deep saucepan and saute the onion, garlic, green pepper, oregano, basil, cayenne and salt pork until the onion is translucent.
2. Drain the pigeon peas and add to the mixture.
3. Stir to coat, approximately 1 to 2 minutes.
4. Add the bay leaf and enough water to cover and simmer until the peas are firm, about 1 hour.
5. Adjust water and add salt and pepper to taste if desired.
6. Add the rice and enough water to cover to a depth of 1 inch.
7. Continue simmering until the rice is done, about 20 minutes.
8. Adjust the seasonings.
9. Let stand for 15 minutes.
10. Stir before serving.

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

Taken from cooking.nytimes.com/recipes/500 (may not work)