# What You'll Need:
→ Meats
01 - 6 ounces thick-cut bacon, diced
→ Vegetables & Aromatics
02 - 1 medium onion, finely chopped
03 - 2 celery stalks, finely chopped
04 - 2 cloves garlic, minced
05 - 1 green bell pepper, diced (optional)
→ Legumes
06 - 1½ cups dried black-eyed peas, soaked overnight and drained, or 3 cups cooked canned peas, rinsed and drained
→ Liquids
07 - 4 cups low-sodium chicken or vegetable broth
08 - 1 bay leaf
→ Spices & Seasonings
09 - ½ teaspoon dried thyme
10 - ¼ teaspoon cayenne pepper (optional)
11 - Salt and freshly ground black pepper to taste
→ Rice
12 - 2 cups long-grain white rice
13 - 4 cups water
14 - 1 tablespoon unsalted butter or oil
15 - Pinch of salt
→ Garnish
16 - 2 scallions, thinly sliced
17 - Hot sauce to taste (optional)
# How To Make It:
01 - In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp, about 6 to 8 minutes. Remove half the bacon with a slotted spoon and set aside for garnish, leaving the remaining bacon and drippings in the pot.
02 - Add onion, celery, and bell pepper if using to the pot. Sauté until softened, approximately 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the soaked black-eyed peas, bay leaf, thyme, cayenne, and broth. Bring to a boil, then reduce heat and simmer uncovered for 35 to 45 minutes if using dried peas, or 20 to 25 minutes if using canned peas, until the peas are tender but not mushy. Season with salt and pepper to taste. Remove bay leaf.
04 - While the peas cook, combine rice, water, butter, and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
05 - Serve the black-eyed peas over the fluffy rice. Top with reserved crispy bacon and sliced scallions. Add hot sauce if desired.
