INGREDIENTS:2 lbs. dry pigeon peas, soaked overnight in water ¾ lb. smoked bacon, chopped 2 cups onion, chopped 1 herb sachet (4 sprigs parsley, 3 sprigs thyme, 3 sprigs marjoram, 1 bay leaf) 2 tsps. salt 2 tsps. ground black pepper 8 cups water 4 cups long grain riceDIRECTIONS:1. Drain the pigeon peas. 2. Heat the bacon in a stockpot, add onions and cook until the onions wilt. 3. Add the water and herb sachet, salt and pepper and bring to a boil. Add the soaked pigeon peas and stir well. ...

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