Pick over the dried 1 lb black-eyed peas, 冲洗,干燥 (挑拣并冲洗) and discard any shriveled peas or debris. Rinse them well under cold water. (No overnight soak required — the long simmer will do the work.) Set aside.

In a large Dutch Oven over medium heat, cook the 4 slices of bacon, 切片 (切成小块) pieces until the fat is rendered and the bacon is lightly crispy, about 6–8 minutes. Use a Slotted Spoon to transfer the bacon to a paper-towel-lined plate, leaving the drippings in the pot.

Add the diced 1 yellow onion, 切碎, 3 stalks of celery, 切碎, and 1 green bell pepper, 切碎 to the Pot with the bacon drippings. Sauté over medium heat, stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes.

Add the minced 4 cloves of garlic, 切碎, 1 tsp smoked paprika, 烟熏, ½ tsp thyme, and ½ tsp cayenne pepper. Stir and cook for 1 minute until fragrant.

Add the rinsed 1 lb black-eyed peas, 冲洗,干燥 (挑拣并冲洗), 1 smoked ham, 烟熏, 6 cups water, 2 cups low-sodium chicken broth, 2 pieces of bay leaf, 1 tsp 1 tsp salt (根据口味加更多盐), and 1 tsp salt (根据口味加更多盐). Stir to combine and bring to a boil over high heat.

Once boiling, reduce the heat to low, cover with the lid slightly ajar, and simmer for 60–75 minutes, stirring occasionally, until the 1 lb black-eyed peas, 冲洗,干燥 (挑拣并冲洗) are fully tender but still holding their shape. If the liquid drops below the level of the peas during cooking, add 6 cups water 1/2 cup at a time.

Remove the 1 smoked ham, 烟熏 and 2 pieces of bay leaf. Once the 1 smoked ham, 烟熏 is cool enough to handle, pull the meat from the bone, shred it into bite-sized pieces, and return the meat to the Pot. Discard the bone and 2 pieces of bay leaf.

Taste the broth and adjust seasoning with 1 tsp salt (根据口味加更多盐) and 1 tsp salt (根据口味加更多盐) as needed. You should have about 3 cups of liquid remaining in the Pot. If you have more, raise the heat and simmer uncovered for a few minutes to reduce. If you have less, add 6 cups water to reach 3 cups of liquid.

Stir in the rinsed Long-Grain White Rice and the reserved cooked 4 slices of bacon, 切片 (切成小块). Bring back to a gentle boil, then reduce the heat to the lowest setting, cover tightly, and cook for 18–20 minutes until the Long-Grain White Rice is fully cooked and has absorbed the liquid. Do not lift the lid during this time.

Remove from heat and let the pot sit, still covered, for 5 minutes to allow the Long-Grain White Rice to steam and finish. Fluff gently with a Dipping Fork.

Serve in bowls topped with sliced 3 stalks of green onion, 薄片 and a dash of 1 tbsp hot sauce (optional) (如Crystal或塔巴斯科,供上桌时使用) if desired. Collard greens and cornbread make classic accompaniments.