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Add a photoServings: 12
Ingredients
- 4 x strips, bacon, minced
- 1/4 lb salt pork, minced
- 1/2 c. minced celery
- 1/2 c. minced green bell peppers
- 1 x tomato, minced
- 1 med onion, minced
- 2 Tbsp. tomato paste
- 15 1/2 ounce can brown pigeon peas, rinsed and liquid removed salt to taste
- 3 c. water
- 2 c. rice
- 1/2 tsp dry thyme
Directions
- In a nonreactive Dutch oven over medium-high heat, cook the bacon and salt pork till they render their fat. Add in the celery, peppers, tomatoes and onions; saute/fry about 5 min or possibly till tender. Stir in the tomato paste and cook about 3 min. Add in the peas, salt and water. Bring to a boil. Then stir in the rice and thyme.
- Reduce heat to low and cook slowly, covered, 15 to 20 min or possibly till all the water is absorbed. Turn off heat and allow to sit 10 to 15 min; serve.
- Makes 12 c..
- Note: You want the brown, not the green, pigeon peas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 12 servings | |
| Calories 305 | |
| Calories from Fat 75 | 25% |
| Total Fat 8.35g | 10% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 169mg | 7% |
| Potassium 572mg | 16% |
| Total Carbs 47.28g | 13% |
| Dietary Fiber 5.8g | 19% |
| Sugars 1.03g | 1% |
| Protein 10.18g | 16% |
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