Ingredients Edit

Directions Edit

  1. Soak pigeon peas overnight in water.
  2. Drain them well and place peas in a heavy kettle.
  3. Add water, garlic, onion, thyme, butter, salt and pepper.
  4. Bring to a boil, reduce heat and simmer for about one-half hour.
  5. Add this to rice (if fresh peas are used, add one-half pound of them to the kettle when you add the rice).
  6. There should be about two and one-half cups liquid with the peas and rice.
  7. Simmer the combined ingredients for about twenty minutes, until rice is fluffy and the water is absorbed.
  8. This dish may be served either hot or cold.
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