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
- Fry 3 strips of bacon – remove and chop into small bits.
- Saute vegetables (onion, carrot, celery, garlic) in bacon grease to caramelize, season with salt.
- 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.
- 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.