Ingredients:

  • 1 lb dried black-eyed peas, rinsed and picked over
  • 6 oz thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • 6 cups chicken bone broth
  • 2 cups long-grain white rice, rinsed until water runs clear
  • 1 tsp apple cider vinegar
  • 1/2 cup green onions, sliced
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Place a 5-6 quart heavy-bottomed Dutch oven over medium heat. Add the diced bacon and cook until the fat has rendered and the pork develops a mahogany-colored, crispy exterior.
  2. Add the diced onion, green bell pepper, and celery to the rendered fat. Sauté for 6–8 minutes until the vegetables are translucent and the edges are softened.
  3. Stir in the minced garlic, dried thyme, cayenne pepper, and bay leaves. Cook for 1 minute until fragrant.
  4. Add the rinsed black-eyed peas and 6 cups of chicken bone broth. Bring to a boil, then reduce heat to low and simmer, partially covered, for 45-50 minutes or until the peas are 'snap-tender' but not mushy.
  5. Stir in the rinsed long-grain white rice. Increase heat to bring back to a simmer, then immediately cover with a tight-fitting lid and reduce heat to the lowest setting.
  6. Cook for 18-20 minutes without lifting the lid. Remove from heat and let the pot sit, covered, for an additional 5-10 minutes to allow the rice to finish steaming.
  7. Remove the bay leaves. Gently fold in the apple cider vinegar, salt, black pepper, and sliced green onions using a fork to fluff the rice. Serve hot.