Hoppin' John

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A big Bermudian favorite and a regular on picnic and get-together menus.

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Ingredients [?]

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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)


  1. Boil the peas and thyme until the peas have split.
  2. Drain, reserving about a quarter cup of water with the peas.
  3. In a heavy-bottomed pot, fry up the bacon until just crisped and remove with a slotted spoon.
  4. In the same pot, add the onion, garlic and chourico, cook until golden and the chourico is just browned.
  5. While this is going on, boil the rice in plenty of well-salted water until tender.
  6. Drain and keep ready.
  7. Drain off most of the fat. Add the peas and water, stir and cover a few minutes.
  8. Add the cooked rice and reserved bacon and mix well.
  9. Cook over lowest heat until nearly dry.
  10. Take care not to scorch the mixture.
  11. Adjust the seasoning with salt, pepper and the tabasco.