# What You'll Need:
→ Meats
01 - 6 oz 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
→ Legumes
06 - 1 ½ cups dried black-eyed peas, soaked overnight 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
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
# Cooking Steps:
01 - In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp, about 6–8 minutes. Remove half the bacon with a slotted spoon and set aside for garnish, leaving the rest and the drippings in the pot.
02 - Add onion, celery, and bell pepper to the pot. Sauté until softened, about 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 35–45 minutes, or until the peas are tender but not mushy. Season with salt and pepper to taste. Remove bay leaf.
04 - 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, or 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.
