Steve Cobble's Rice and Peas

1/2 cup dry pigeon or black-eyed peas
1 1/2 cups dry rice
1 tablespoon vegetable oil
1 medium Spanish onion, finely chopped
1 teaspoon sugar
1 carrot, peeled and finely diced
2 cloves garlic, finely chopped
1 tablespoon fresh thyme, chopped
1/4 teaspoon allspice
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 tablespoon fresh cilantro, chopped
salt and freshly ground pepper to taste

Soak the peas in plenty of water and set aside overnight.

The next day, drain the peas well and rinse with cold water. Place in saucepan and cover with water. Bring to a boil and cook just until tender, approximately 1 hour. Drain the peas, reserving a cup of the cooking liquid for later, just in case the rice and peas are too dry for your taste.

When the beans are almost ready, cook the rice in plenty of boiling salted water until done, about 20 minutes. Drain and refresh under cold water. Set aside.

In a large sauce pot, heat the oil. Add the onion, sugar, carrot and celery and cook over low heat, stirring occasionally, until soft, approximately 15 minutes. Add the garlic and cook for 1 minute. Add the thyme, allspice, cumin, turmeric, cayenne and the cooked peas. Add 1/2 cup of the reserved pea liquid and cook this mixture for 10 minutes over medium heat, stirring occasionally.

Add the rice to the peas with a little more of the reserved pea liquid, if required. Add the cilantro and salt and pepper to taste and serve immediately.

Servings: 4
Source: The Boston Globe