Step 1

If using dried beans, rinse and soak the bean overnight in water. Cover the beans with 3 inches of cool water.

Step 2

In a large pot over medium-low heat, combine the beans, ham shank, chicken broth, thyme leaves, onion powder, garlic powder, and black pepper, cayenne pepper, smoked paprika, red pepper flakes, and bay leaves. Cover and simmer for 45-60 minutes or until the beans are soft.

Step 3

Cook the rice according to the package directions.

Step 4

When the beans are a little more than halfway cooked, brown the bacon in a large skillet over medium heat.  When the bacon is a few minutes away from being fully browned, add the onions, celery, and bell peppers. Stir several times. Cook for 5 minutes or until soft.  Add the garlic; cook for 1 minute, stirring constantly.

Step 5

Discard the ham shank or ham hock, and using a large slotted spoon so most of the liquid is left behind, add the black-eyed peas to the skillet with the vegetable mixture and heat through.  Spoon the black-eyed bean/vegetable mixture over the rice. Season with kosher salt and black pepper to taste.  If desired, sprinkle with chopped green onions.  Serve promptly.