Pigeon Peas and Rice (Anguilla)

Anguilla is yet another tiny, tiny place - 16 miles long by 3.1 miles wide. Located in the Caribbean (near Puerto Rico), Anguilla is a British overseas territory, perhaps known best for its typical Caribbean beauty, and of course for the complete absence of most kinds of taxes, including profit, capital gains, estate taxes and most other kinds of direct taxation on both individuals and corporations. Tourism is one of Anguilla's biggest industries, though it has suffered a severe decline because of the past few years due to worldwide economic decline. Anguillan cuisine includes a lot of seafood. Very little is grown on Anguilla, with exceptions including limes, tomatoes, squash and, yes, pigeon peas. So what are pigeon peas? Well, they look a bit like black-eyed peas, except without the black eye - hence one of their other common names, "no-eyed peas." Latin and Mexican stores generally carry them. Pigeon Peas and Rice is Anguilla's national dish, probably because pigeon peas are grown there in abundance.

water
1 lime, freshly juiced
1 cup rice
¼ tsp. thyme
1 Tbsp. butter
dash hot pepper sauce
¼ lb corned beef (optional)
6 oz dried pigeon peas
sea salt
black pepper, freshly ground

Like other dried legumes, pigeon peas require overnight soaking. In the morning, drain and rinse them. If you're serving this as a main course, you can add corned beef at this point with just enough water to cover, and boil until the meat is done.

There should be about two cups of water in the pot for the next step, so if you are making this with corned beef you'll need to drain the liquid, reserve and measure it, then add enough water for a total of two cups. If you're going sans-beef just add two cups of fresh water to the beans, then bring to a boil. Add the rice, lime juice, thyme, hot sauce and butter, then cover and reduce heat.

Simmer until the liquid is absorbed, which should take about 20 minutes. Add salt and pepper to taste.