Brazilian rice and black-eyed peas with cheese and sausage (Baião de dois)

1. Soak the black-eyed peas for at least 4 hours, then cook in fresh water with the bay leaf for 30-40 minutes until tender but not falling apart; keep 600 ml of the cooking liquid.

2. In a large pot, render the diced bacon in the oil, add the sliced smoked sausage and fry for 5 minutes.

3. Add the finely chopped onion and crushed garlic, soften for 5 minutes, then add the rice and stir for 1-2 minutes.

4. Pour in the reserved bean liquid, add the beans, season with salt and pepper and cook, covered, over low heat for 18 minutes until the rice is tender.

5. Cut the coalho cheese into small cubes and, off the heat, fold into the hot rice so it melts a little; sprinkle with chopped coriander. Halloumi is a good substitute for coalho.

6. Serve straight away, on its own or with grilled meat.

Tip: The name means "baião danced as a pair" – the rice and beans "dance" together in one pot. In northeastern Brazil it's a Sunday lunch.