Bahamian Rice and Beans

Ingredients:

• 2 cups of rice, washed in a sieve until the water is clear
• 1 can (425g) black-eyed beans (drained and rinsed)
• 4 chopped Roma tomatoes
• 1 can (225 g) of tomato sauce
• 1 tbsp Worcestershire sauce
• 1 habanero pepper, pierced with the tip of a knife
• 1/3 cup olive oil
• 6 strips of bacon, chopped
• 1 cup chopped sweet onion or Vidalia onion
• 1 green bell pepper, seeded and chopped
• 1 stalk of celery, finely chopped
• 5-6 sprigs of fresh thyme (leaves plucked)
• Salt and ground black pepper
• 2 cloves of garlic, pressed or crushed

Preparation:

1. In a large saucepan or Dutch oven over medium-high heat, combine the butter, bacon, onion, bell pepper, celery, thyme leaves, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the bacon is crisp and the onion is soft and fragrant, about 10 minutes.
2. Add the garlic and rice and cook the rice for about 10 more minutes, until it has a nutty, popcorn-like aroma.
3. Add the beans, tomatoes, tomato sauce, Worcestershire sauce, habanero pepper, and 3 cups of water. Bring to a boil, then reduce heat and simmer, covered.
   
   Cook until the rice has absorbed the liquid, 35-40 minutes. Avoid lifting the lid for the first 30 minutes, as the steam helps cook the rice. Serve warm.