Ingredients

• 1 pound salt pork, cut into pieces
• 2 cups black-eyed peas
• 1  onion, chopped
• 1  green pepper, chopped
• 1/2 cup celery, chopped
• 2  garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 3 tablespoons scallions, chopped
• to taste cayenne pepper
• to taste black pepper
• to taste salt
• 1  bay leaf
• 2 cups white rice
• 4 cups water

Preparation

1. Heat olive oil in a soup pot and add salt pork. Cook until browned, about five minutes.
2. Add onion, celery, green pepper and garlic, and saute over medium-high heat for about four to five minutes, or until browned.
3. Add black-eyed peas, dried thyme, bay leaf, salt, black pepper and cayenne pepper to the pot, and cover with 4 cups of water. Bring to a boil, then reduce heat and simmer for 30 to 60 minutes, or until peas are tender.
4. Strain out water and throw out bay leaf. Adjust seasonings to taste if needed.
5. Cook white rice according to the package directions.
6. Place rice in bowls and ladle over black-eyed pea mixture. Garnish with scallions before serving.