A big Bermudian favorite and a regular on picnic and get-together menus.
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- add salt
- add 1/2 lb smoky bacon (not everyone uses this, but it adds flavor)
- add fresh ground black pepper
- add 1 garlic clove
- add 2 teaspoons fresh thyme
- add 2 cups long grain rice
- add Tabasco sauce
- add 3/4 lb chorizo sausage, chopped (same as bacon)
- add 2 bermuda onions
- add 1 lb dried black-eyed peas (some people use other beans like lentils)
- 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.