Place your soaked and drained black-eyed peas in a large saucepan, cover with fresh water by about 5cm, and bring to a boil. Reduce the heat and simmer for 30-40 minutes until they are becoming tender but still have a slight bite. Drain and set aside.

In a large, heavy-bottomed pot or Dutch oven, cook the chopped bacon over a medium heat for 8-10 minutes, stirring occasionally, until crisp and the fat has rendered. Use a slotted spoon to remove the bacon to a plate lined with kitchen paper, leaving the rendered fat in the pot.

Add the chopped onion, celery, and green pepper to the bacon fat in the pot. Sauté for 6-8 minutes, stirring frequently, until the vegetables have softened and the onion is translucent.

Stir in the minced garlic, dried thyme, smoked paprika, and cayenne pepper. Cook for another minute until fragrant, making sure to keep stirring so the garlic doesn’t burn. This step of blooming the spices in fat really wakes up their flavour.

Add the partially cooked black-eyed peas, the chicken or vegetable stock, and the bay leaf to the pot. Bring the mixture to a gentle simmer.

Once simmering, let it cook uncovered for about 20 minutes, allowing the beans to become fully tender and the flavours to meld.

Stir in the rinsed rice, salt, and black pepper. Bring the mixture back to a simmer, then reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 18-20 minutes. Avoid lifting the lid during this time. I find that a steady, low heat is crucial here to prevent the bottom from catching.

After 20 minutes, turn off the heat and let the pot stand, still covered, for 10 minutes. This allows the rice to steam and finish cooking perfectly.

Remove the lid and the bay leaf. Use a fork to gently fluff the rice and beans. Stir in most of the crispy bacon and sliced spring onions, reserving some of each for garnish.

Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with the remaining bacon and spring onions.