Cook smoked bacon until crisp.
Add onion, garlic and green pepper.
Saute until soft.
Add pigeon peas and tomato sauce along with salt, pepper and thyme.
Stir well.
Add water and rice. Simmer uncovered for 15 minutes or until rice is cooked.
Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.
Add the boiled pigeon peas and cook over medium heat for 1 minute.
Add the chicken bouillon and 3 cups of water. Stir and bring to a boil over medium heat. Mash some of the pigeon peas with a potato masher.
Allow to boil until water is reduced by half - about 15 minutes.
Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.
Serve hot over white rice.
Place pigeon peas in bowl and cover with several inches
Season pork with salt and pepper.
Heat 2 tablespoons
*Purchase dried bag pigeon peas at most supermarkets and canned green pigeon peas at a Spanish-American Bodega store.
Fry bacon; add onion
and
saute.
Add\tpigeon peas and 1/2 can of water.
Bring to
a\tboil;
add rice, dash of thyme and bay leaves.
Simmer for 15
to 20 minutes or until rice is soft.
eat. Add onion, garlic, cilantro and oregano. Cook, stirring occasionally, until
he Rice:
In large saucepan on high heat, saute onions and
In a large pot, combine pigeon peas and just enough water to cover.
Soak pigeon peas overnight in 6 cups of water; drain and discard water.<
Heat oil in a large pot over medium heat. Add the onion, and fry until transparent. Stir in the green pepper, ham, tomato paste, tomato, bacon, corned beef, and pigeon peas. Season with thyme, salt, and pepper. Bring to a simmer.
Stir in the coconut milk, water and browning sauce, and bring to a boil. Stir in the rice. Return to a boil, then stir, cover, and reduce the heat to low. Simmer for about 45 minutes, until rice is tender. Stir occasionally.
Soak the peas overnight (alternately, you can boil
Place the ham (or bacon) fat in a saute pan and render fat. Remove any undesirable remaining fat solids, leaving rendered fat in the pan.
Add oil to the pan and add chopped onion. Saute until lightly browned.
Add thyme and tomato paste to the pan with the onions. Stir and simmer for about 5 minutes.
Add drained pigeon peas to the tomato mixture, add water and season with salt and pepper. Bring to a boil and add the rice. Lower the heat, cover and simmer for 20 - 30 minutes until the rice is tender.
stir in sofrito and season with salt, pepper, and cumin.
Cook
In frying pan, render bacon until soft.
Add onion and garlic until soft.
Add uncooked rice and pigeon peas.
Stir until completely blended.
Put in pot and cover with 3 cups of water. Bring water to a boil.
Reduce heat and cover.
Simmer for 20 to 25 minutes.
Fry the bacon in a skillet until crisp.
Stir-fry onion and bell pepper until done.
Add tomatoes; cover and allow to simmer for 45 minutes.
Pour 5 cups of water into cooked tomato mixture. Add remaining seasonings, along with rice; simmer until done.
Fry salt pork to get the fat.
Add onion, tomato, salt, pepper and thyme.
Stir all together and continue cooking.
Add peas and 3 cups water.
Let come to a boil and stir in rice.
Cover and cook until rice is tender and water absorbed.
Add another cup of water and cover to swell the rice.
Add more water, if needed. Yields 6 to 8 servings.
he flour, beaten egg, seasonings and water into a pasty batter
Fry salt pork or bacon in heavy skillet.
Add onions and saute until lightly browned.
Add tomato paste and peas to the water; add the juice from the cans of peas to make the 4 cups.
Bring to boil. Add salt, pepper, thyme and rice; cook on medium heat until all the water is absorbed.
Add the cooking oil and cover tightly.
Cook on low heat until rice is done.
Have cooked black-eyed peas and rice ready.
In 2 quart saucepan melt butter. Stir in spinach and bacon.
Cook over medium heat, stirring occasionally, until spinach is tender (4 to 6 minutes).
Stir in black-eyed peas, rice and remaining ingredients except Cheddar cheese.
Continue cooking, stirring occasionally, until heated through (7 to 10 minutes).
Just before serving, stir in Cheddar cheese.
Serve with hot corn bread!