Step 1

Rinse dried black-eyed pea beans and add them to a large pot. Cover with 3-4 inches of cold water and let soak for 2-3 hours.

Step 2

In a large, heavy sauté pan, saute chopped bacon until brown and crispy, 5-6 minutes. Then add smoked ham and saute for 2-3 more minutes.

Step 3

Toss in the onions, celery, garlic, thyme, and bay leaf and saute for 3-5 minutes until onions are wilted and aromatic.

Step 4

Then pour in the chicken broth or water.

Step 5

Drain the soaked beans, rinse them, and place them in the pot. Season them with Creole seasoning and salt to taste. Mix and bring to a boil.

Step 6

Reduce heat to a simmer and cook, uncovered, for 45 minutes or more, stirring occasionally, until beans are tender and slightly thickened to the desired consistency.

Step 7

Add more stock or water if the mixture gets too dry and thick. The texture of the beans should be slightly thick and creamy but not watery.

Step 8

Remove the bay leaves.

Step 9

Taste and adjust for seasonings with salt, pepper, and Creole seasoning if needed. Serve over cooked rice and garnish with green onions.