long grain or parboiled rice or L/G brown (or your preference, but L/G white is normally
1 medium onion, diced PLUS 1/4 medium onion
1 stalk celery plus leaves, diced (not too big)
2-3 tablespoons vegetable oil (or less)
1/2 - 1 cup dried peas (pigeon, black eye, green (not sweet), OR lima beans, or your
1 ripe tomato, diced or 1 med can diced tomatoes (low sodium)
salt, pepper, thyme (fresh thyme preferred)
1 cup water or vegetable broth (low sodium) - enough to cover rice
1/2 teaspoon Browning* (or about 3/4 drops) – Be Careful!
1 clove garlic, mashed (optional, it is not traditional)
2 tablespoons tomato paste (or ketchup - if desired)
Pre-Prep - Soak the dried peas overnight (or use canned), then boil the peas/beans with the 1/4 med onion, until peas are tender/firm - DO NOT OVERCOOK. Skip the pre-boil for the canned peas.