Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Dried field peas (cowpeas)

  2. 4 cups 948ml Water

  3. 1 cup 62g / 2 1/5oz Onion - sliced (medium)

  4. 1/2 lb 227g / 8oz Thick-sliced bacon - cut in

  5. 1/2" pieces

  6. 1 cup 160g / 5.6oz Raw long-grain rice

  7. 1 teaspoon 5ml Salt - or to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Put the peas and water in a 2-quart covered saucepan and bring to a boil. Reduce to a simmer and cook the peas, covered, until just barely tender, about 1 hour 45 minutes. You will have to add water during the cooking process. Watch that the peas do not dry out. Drain the peas, reserving the water, and return them to the kettle. Saute the onion along with the bacon until the onion is clear. Add to the pot along with the rice and 2 1/2 cups of the reserved liquid. Add the seasonings. Cover and bring to a boil. Reduce heat and simmer for 15 minutes, covered. Allow the dish to rest off the heat for 10 minutes before you lift the lid. This recipe serves 4 to 6.


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