| How To Cook: |
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1. Heat oil in frying pan.
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2. Add onion, sweet pepper and salt pork; saute lightly.
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3. Add tomato paste and simmer about 5 minutes.
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4. Add thyme and hot pepper.
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5. Pour the mixture into a pot with the peas and water.
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6. Bring to a boil and cook 10 minutes.
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7. Add grits and salt, stirring constantly, for about 5 minutes.
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8. Lower flame and simmer, covered, for 15 to 20 minutes, until most liquid is absorbed.
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TIP:
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If pigeon peas are not available, black-eyed peas may be substituted.
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