Ingredients
Method
- Rinse the split peas, then soak them in water for at least 45 minutes. For a longer soak, you can leave them overnight.
- Add the drained split peas, onion, garlic, smoked bones or pigtail (if using), pimento peppers, pumpkin, and 2 cups of water to a heavy-bottomed pot over medium-high heat.
- Cook until the split peas are tender and can be easily crushed.
- Add the washed rice, carrots, and remaining 2 cups of water. See Note 2.
- Add the salt and all-purpose seasoning.
- Reduce the heat to low, cover, and cook until the rice is tender.
- Taste and adjust the salt and all-purpose seasoning as needed.
Nutrition
Notes
- Note 1: If using pigtail, boil it first to remove the excess salt. Drain, cut into smaller pieces, and use as directed in the recipe.
- Note 2: By the time the split peas are tender, there should only be a small amount of water left in the pot. If you still have a good amount of liquid, use less of the remaining 2 cups of water when adding the rice. For softer, wetter split peas and rice, you can add more of the water.
Recipe Printed From ThisBagoGirl.com
