PIGEON PEAS AND RICE

If you can't find pigeon peas, you could substitute split peas, preferably yellow ones.

1/4 pound dried pigeon peas
3 cups water
1/4 pound lean smoked ham, diced
1/2 cup finely diced onion
1/2 cup finely diced green bell pepper
2 peeled, seeded, diced plum tomatoes
3 garlic cloves, minced
1 1/2 teaspoons dried thyme leaves
1/2 teaspoon minced Scotch bonnet pepper*
1/2 teaspoon salt
1 cup uncooked long-grain white rice
1 cup reduced-sodium chicken broth

Rinse and drain the peas. In a 4-quart saucepan with a lid, bring the peas and 3 cups of water to a boil for 2 minutes. Remove the pan from the heat and let it sit for 1 hour. The dish may be prepared in advance and refrigerated up to this point.

WHEN READY TO COOK:
Add the ham, onion, green pepper, tomatoes, garlic, thyme, Scotch bonnet pepper and salt to the pan. Cover and bring to a boil. Reduce the heat to medium-low and cook for 30 minutes, until beans are tender but not mushy.

Stir in the rice and broth and bring to a boil. Cover, reduce the heat, and cook an additional 20 to 25 minutes, until the liquid is absorbed and the rice is tender.

*Scotch bonnet pepper is one of the hottest peppers, the red pods of the pepper species Capsicum Chinese. Any other fresh hot pepper could be substituted to taste -- for instance, jalapeno or Serrano.

Makes 8 servings
Adapted from source: Caribbean Light by Donna Shields