Prep 15 mins
Cook 1 hr
A big Bermudian favorite and a regular on picnic and get-together menus.
- 2 cups long grain rice, uncooked
- 1 lb dried black-eyed peas (some people use other beans like lentils)
- 2 teaspoons fresh thyme
- 1⁄2 lb smoky bacon (not everyone uses this, but it adds flavor)
- 2 bermuda onions, chopped
- 1 garlic clove, chopped
- 3⁄4 lb chorizo sausage, chopped (same as bacon)
- salt, to taste
- fresh ground black pepper, to taste
- Tabasco sauce, to taste
- Boil the peas and thyme until the peas have split.
- Drain, reserving about a quarter cup of water with the peas.
- In a heavy-bottomed pot, fry up the bacon until just crisped and remove with a slotted spoon.
- In the same pot, add the onion, garlic and chourico, cook until golden and the chourico is just browned.
- While this is going on, boil the rice in plenty of well-salted water until tender.
- Drain and keep ready.
- Drain off most of the fat. Add the peas and water, stir and cover a few minutes.
- Add the cooked rice and reserved bacon and mix well.
- Cook over lowest heat until nearly dry.
- Take care not to scorch the mixture.
- Adjust the seasoning with salt, pepper and the tabasco.
Excellent recipe! All 5 guests asked for more. Authentic tase of my nchildhood in Bermuda. Big Thx.