-
1
If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat.
-
2
If you are using a ham hock, heat the oil in the pot.
-
3
Once the bacon is crispy (or the oil is hot), increase the heat to medium-high and add the celery, onion, and green pepper and saute until they begin to brown, about 4-5 minutes.
-
4
Add the garlic, stir well and cook for another 1-2 minutes.
-
5
Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water.
-
6
If you are using the ham hock, add it to the pot and bring to a simmer.
-
7
Cook for 30 minutes to an hour, or longer if needed, until the peas are tender (not mushy).
-
8
While the black-eyed peas are cooking, cook the rice separately according to package instructions.
-
9
When the peas are tender, strain out the remaining cooking water.
-
10
Remove and discard the bay leaf.
-
11
Taste the peas for salt and add more if needed.
-
12
If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.
-
13
Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl.
-
14
Garnish with chopped green onions.
-
15
Serve with collard greens, kale, beet or turnip greens.
