Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 4 slices bacon, chopped (approx. 4 oz / 115g)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 celery stalks, chopped (approx. 1 cup / 120g)
  • 1 green bell pepper, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional)
  • 6 cups chicken broth (1.4 liters)
  • 1 pound dried black-eyed peas, rinsed (450g)
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups long-grain white rice, rinsed (400g)
  • Fresh parsley, chopped (optional)
  • Green onions, thinly sliced (optional)
  • Hot sauce (optional)

Instructions:

  1. Cook the chopped bacon in the Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
  2. Add olive oil (if needed) to the pot. Add onion, celery, and bell pepper and sauté until softened, about 5-7 minutes. Add garlic, smoked paprika, thyme, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.
  3. Pour in chicken broth, add rinsed black-eyed peas, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until peas are tender.
  4. Stir in rinsed rice. Cover and simmer for 15-20 minutes, or until rice is cooked through and liquid is absorbed.
  5. Remove bay leaf. Stir in the cooked bacon. Taste and adjust seasonings as needed. Garnish with fresh parsley and green onions, and serve with hot sauce, if desired.