Pigeon Peas And Rice Recipe

How to Make Pigeon Peas And Rice

1. Rinse 1 cup of pigeon peas and place them in a bowl. Cover generously with water (at least 2 inches above the peas) and soak overnight.
2. Drain the soaked pigeon peas thoroughly.
3. In a large, heavy-bottomed pot or Dutch oven, combine the drained pigeon peas with 4 cups of water.
4. Add 1 lb smoked bacon (or 2 ham hocks), 1 medium chopped onion, 1 clove minced garlic, and 1-2 scotch bonnet peppers (optional, adjust to your spice preference).
5. Bring the mixture to a boil over high heat. Once boiling, reduce heat to medium-high, and simmer uncovered for 45 minutes, or until the peas are tender.
6. Stir in 1 cup of long-grain white rice.
7. Reduce heat to medium, cover the pot, and cook for 20-30 minutes, or until the rice is tender and the liquid is absorbed.
8. About 5 minutes before the rice is done, add the remaining 1 clove garlic, minced or pressed, to the pot.
9. Season generously with salt and pepper to taste. Add a dash of your favorite hot sauce (optional).
10. Remove from heat, let it rest for 5 minutes, and fluff with a fork before serving. Enjoy!