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 bring to a boil. Add the soaked pigeon peas and stir well. Bring the mixture back up to a boil, reduce heat, cover and simmer 45 minutes.
4. Stir in the rice, cover and simmer an additional 25 minutes or until rice is tender. Serve with Caribbean-inspired entrees.NUTRITIONAL INFORMATION:Calories 446 (47% from fat); Fat 23g (sat. 8g); Protein 13g; CarbohydratesSodium 782mg; Cholesterol 32mg; Fiber 2g
SERVINGS:16 servingsFrom:Lucinda Roenicke, General Manager, Bank of America Tower @ International Place, Miami, FL