• 2 1/4 cups water
• 1 1/2 cups long grain rice

• 2 Tbsp olive oil
• 1 medium onion, chopped (about 1.5 cups)
• 1/2-1 tsp red pepper flakes (to taste)
• 2 bay leaves
• 1 tsp Cajun seasoning
• 1 tsp salt
• 1/4 tsp cayenne pepper (if Cajun seasoning is not spicy)
• 2 cloves garlic, minced
• 2-3 stalks celery, chopped (about 1 cup)
• 1 green pepper, chopped (about 1 cup)
• 2 Tbsp tomato paste
• 1 14.5 oz can diced tomatoes
• 2 Tbsp Frank’s Hot Sauce (or your favorite brand), plus more for serving
• 2 (15 ounce) cans black-eyed peas, rinsed and drained
• 1/2 cup water

Method

Rice:  Bring water and rice to a boil in a saucepan.  Reduce heat to low, cover, and cook for 15 minutes.  Turn off heat and let sit, covered and undisturbed until serving.

Beans:  While the rice is cooking, start the beans.  Heat olive oil in a large pot over medium-high heat.  Add the onions and saute for about 5 minutes.

Add the bay leaves and red pepper flakes and continue cooking until the onion is golden and slightly brown at the edges, another 5 minutes or so.

Add the celery and green pepper, stirring well to incorporate.  Continue cooking for 5 minutes, stirring occasionally.  Adjust heat as needed to prevent scorching.

Add the garlic and cook for another 3-5 minutes.

Mix in the Cajun seasoning, cayenne pepper (if using) and salt and continue cooking for a minute, stirring.

Stir the tomato paste into the vegetables and cook another 3 minutes, stirring.

Add the diced tomatoes, stir well, and cook 5 to 7 minutes, until the vegetables are tender but still have a little crunch.  They should be softened but not mushy.

Stir in the black-eyed peas and water and cook until everything is hot.

Uncover the rice and fluff with a fork.

Add rice to shallow bowls and top with Hoppin’ John.  Adorn with Frank’s Hot Sauce and enjoy!