Hoppin' John

Method

Soak the black-eyed peas overnight, then drain and set aside. Fry the diced bacon in a large heavy-bottomed pot over medium heat until crispy, then remove and reserve, leaving 2 tablespoons of fat in the pan. Sauté the onion, celery, and green pepper in the bacon fat for 5 minutes, then add the garlic and cook for 1 minute more. Stir in the rice and cook for 2 minutes to lightly toast it, then add the soaked peas, chicken stock, bay leaves, thyme, cayenne, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until the rice and peas are tender and the liquid is absorbed. Stir through the reserved bacon and hot pepper sauce, adjust seasoning, and serve hot.