Creole congo peas

Instructions

1. The day before, soak the pigeon peas in cold water for at least 8 hours, then drain them.
2. Brown the bacon cubes in the oil in a casserole for 3 to 4 minutes, until lightly golden.
3. Add the sliced onions and crushed garlic, then let them soften for 5 minutes over medium heat.
4. Add the drained peas, cover with water to just above them, then add the thyme, bay leaf and whole chili.
5. Bring to a boil, then lower the heat and simmer covered for 60 to 75 minutes, until the grains are tender and the juice is slightly creamy.
6. Remove the chili and bay leaf, adjust the salt and pepper, then serve with white rice.