Hoppin' John

Rinse and sort black-eyed peas.

Cook bacon in large pot until crispy. Remove and set aside.

Sauté onion and bell pepper in bacon drippings until soft.

Add garlic and cook 1 minute.

Add peas, broth, bay leaves, thyme, and cayenne.

Bring to boil, then simmer 45 minutes until peas are almost tender.

Stir in rice and bacon. Cover and simmer 20 minutes until rice is cooked.

Remove bay leaves, season with salt and pepper.

Garnish with green onions and serve.