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Bahamian Peas & Ricevegetables, rice 1/4 lb salt pork, diced 1 each small onion, sliced 1 each celery rib, chopped 1/4 cup tomato paste 3 cup water 1 single salt and freshly ground pepp 1 tablespoon vegetable oil 1/4 each green pepper, seeded and 1 teaspoon dried thyme leaves 3/4 cup cooked pigeon peas (black 1 single eyed peas can be substituted 2 cup uncooked white rice Fry the salt pork in a large skillet until the fat has been released, then add the vegetable oil. Add the onion and saute until translucent. Then add the green pepper, celery, thyme, and tomato paste. Reduce the heat, cover, and simmer for 5 minutes. Add the peas and cook for another 5 minutes. Transfer the pea mixture to a saucepan and add the water and salt and pepper to taste. Bring to a boil, add the rice, and stir. Reduce the heat when the water returns to a boil. Cook, uncovered, for about 25 minutes, or until the liquid is absorbed. This is usually served as a side dish.
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