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Parve
Easy
4 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
Bermuda’s version of peas and rice pairs black-eyed peas with fragrant thyme and garlic, and reflects the influence of African culinary traditions on Bermudian cuisine.
1 cup (170 grams) dried black-eyed peas (black-eyed beans), soaked overnight
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced or 2 cubes Gefen Fozen Garlic
2 sprigs thyme
1 teaspoon Gefen Salt
1/2 teaspoon freshly ground black pepper
2 cups (370 grams) long-grain white rice, such as Beleaves Jasmine Rice
Drain the soaked black-eyed peas and place them in a pot with four cups (one quart/950 milliliters) water. Bring to a boil, then reduce the heat and simmer until tender, 25 to 30 minutes. Drain the peas, reserving the cooking liquid.
In a separate pot, heat the vegetable oil over medium heat. Add the onion, garlic, and thyme and sauté until fragrant. Stir in the black-eyed peas, rice, salt, and pepper, then pour in the reserved cooking liquid. Cover and simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes.
Excerpted from The Caribbean Cookbook © 2026 by Rawlston Williams. Reproduced by permission of Phaidon. All rights reserved. Photography by Nico Schinco.
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