Classic Rice and Beans


3 cups Savannah Red Rice, soaked overnight, rinsed, and strained

1 cup Sea Island Red Peas, soaked overnight, rinsed, and strained

1 Quart chicken stock

3 strips of bacon

½ Yellow onion, peeled, minced

½ carrot, peeled, minced

2 celery ribs, minced

2 garlic cloves, peeled

1 bay leaf

1 tsp turmeric

1 tsp Dr. Cowan's Garden Threefold Blend (Spicy) Powder

1 tsp Dr. Cowan's Garden Turmeric Powder

Sea salt and pepper to taste

2 tbsp butter



  1. Fry 3 strips of bacon – remove and chop into small bits.
  2. Saute vegetables (onion, carrot, celery, garlic) in bacon grease to caramelize, season with salt.
  3. Bring the stock to a simmer over medium-high heat in heavy-bottomed 3-quart saucepan. Stir in the soaked and drained peas, bay leaf, turmeric, and TF spicy powder. Return the liquid to a simmer, and then reduce the heat to low. Cover the pan partially and simmer gently, stirring occasionally, until the peas are tender, 1 to 1¼ hours.
  4. Remove and discard the bay leaf. Season with salt to taste. Mash ¼ of the peas directly in the pan with a potato masher or fork. If the gravy is too thick, thin it with a bit of water. Stir in the reserved bacon, and butter if desired. Cook just until heated through. Taste for seasoning and serve hot over red rice.