Anguillan Rice and Peas

Ingredients: 1/4 lb. salt beef, optional 1 cup of rice 2 oz. dried pigeon peas or 1/2 lb. fresh pigeon peas or 1 can of pigeon peas 16 oz Water Salt 1 tbsp. Butter 1/4 tsp. Thyme Dash hot pepper sauce Black pepper Lime juice

Cooking Instructions: Soak dried peas in water overnight. Throw away water. Add fresh water and cut up beef. Simmer until cooked. Measure liquid and add water to make 2 cups of liquid. If using fresh green pigeon peas, simmer in salt water until cooked. Measure liquid and add water to make up 2 cups of liquid. If using a can of peas, add water to make up 2 cups of liquid. Bring peas and 2 cups of liquid to boil, add 1 cup of rice and seasonings, stir, cover and simmer until all liquid has been absorbed (around 20 minutes).

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