Pigeon Peas and Rice

INGREDIENTS:2 lbs. dry pigeon peas, soaked overnight in water
¾ lb. smoked bacon, chopped
2 cups onion, chopped
1 herb sachet (4 sprigs parsley, 3 sprigs thyme, 3 sprigs marjoram, 1 bay leaf)
2 tsps. salt
2 tsps. ground black pepper
8 cups water
4 cups long grain riceDIRECTIONS:1. Drain the pigeon peas.

2. Heat the bacon in a stockpot, add onions and cook until the onions wilt.

3. Add the water and herb sachet, salt and pepper and b

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.