Instructions: In a nonreactive Dutch oven over medium-high heat, cook the bacon and salt pork until they render their fat. Add the celery, peppers, tomatoes and onions; saute about 5 minutes or until tender. Stir in the tomato paste and cook about 3 minutes. Add the peas, salt and water. Bring to a boil. Then stir in the rice and thyme.

Reduce heat to low and cook slowly, covered, 15 to 20 minutes or until all the water is absorbed. Turn off heat and allow to sit 10 to 15 minutes; serve.

Makes 12 cups.

Note: You want the brown, not the green, pigeon peas.

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