1 bag pidgeon peas
2 bay leaves
1 onion, diced
2-3 cloves garlic, minced
White vinegar, a pinch
1 sm chunk, salt pork or ham
1 tbsp. olive oil
1/2 green pepper, diced
1 tbsp. cilantro, minced
1 tomato, diced sm.
Red pimientos, diced sm.
2 c. rice

Pre-soak beans for 3 hours in water with a tad of baking soda and vinegar. Then boil peas for 1 hour or so until tender, covered with pork chunk. Separate peas from water, reserve pea water,

In a deep pot, mix olive oil, green pepper, onion, garlic, cilantro, tomato and pimiento and a pinch of vinegar. Brown on medium heat, then lower to medium low. Add peas and brown 5 minutes, turning. Put reserved pea water back in with peas. Add 2 more cups of water and 2 cups rice. Keep pot uncovered and boil until water is almost evaporated (to top of rice), approximately 20 to 25 minutes. Then cover and simmer until water is gone and rice is done. Stir well and serve. Serves 6.