A big Bermuda favourite and a regular on picnic and get-together menus.


2 cups long grain rice
1lb black-eye peas
2 tsp fresh thyme
1/2 lb smoky bacon
2 Bermuda onions, chopped
1 clove garlic, chopped
3/4 choriço sausage, chopped
Salt and freshly 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 deep, 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 chouriço, cook until golden and the chouriço 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 head until nearly dry. Take care not to scorch the mixture.
Adjust seasoning with salt, pepper and Tabsaco sauce.