Bahamian Peas and Rice

Submitted by: Donna Young

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1/4 lb butter

1/4 lb bacon

3 medium onions, diced

1 stalk celery

1 (5oz) tin tomato paste

2 fresh tomatoes, diced

1/2 can pigeon peas (or black eyed peas)

3 cups rice

4/5 quart water

2 sprigs fresh thyme or dried, to taste

salt and pepper, to taste

hot peppers, to garnish

Cook butter and bacon until bacon is crisp. Add onions and celery; cook until soft. Add tomato paste and fresh tomatoes. Cook for 15 minutes. Add pigeon peas, water, rice and seasonings. Cover saucepan and bring to a boil. Reduce heat and simmer for about 45 minutes or until rice is done. Hot peppers can be finely diced and served as a garnish so guests can add it to their food, according to their taste.

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