Chorizo Hoppin' John

• long grain rice, uncooked↗2 cups
• dried black-eyed peas (some people use other beans like lentils)1 lb
• fresh thyme↗2 teaspoons
• smoky bacon (not everyone uses this, but it adds flavor)↗1⁄2 lb
• bermuda onions, chopped↗2
• garlic clove, chopped↗1
• chorizo sausage, chopped (same as bacon)↗3⁄4 lb
• salt, to taste↗
• fresh ground black pepper, to taste↗
• Tabasco sauce, to taste↗

Step-by-step instructions

1. 1

   Boil the peas and thyme until the peas have split.

2. 2

   Drain, reserving about a quarter cup of water with the peas.

3. 3

   In a heavy-bottomed pot, fry up the bacon until just crisped and remove with a slotted spoon.

4. 4

   In the same pot, add the onion, garlic and chourico, cook until golden and the chourico is just browned.

5. 5

   While this is going on, boil the rice in plenty of well-salted water until tender.

6. 6

   Drain and keep ready.

7. 7

   Drain off most of the fat. Add the peas and water, stir and cover a few minutes.

8. 8

   Add the cooked rice and reserved bacon and mix well.

9. 9

   Cook over lowest heat until nearly dry.

10. 10

    Take care not to scorch the mixture.

11. 11

    Adjust the seasoning with salt, pepper and the tabasco.