Hoppin' John

1. Cook bacon in dutch oven over medium-high , stirring occasionally, until starting to crisp, about 10 lutes. Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and q1 teaspoon salt. Cook stirring occasionally, until onion is tender, about 8 minutes. Add broth and black-eyed peas and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes. Drain pea mixture, reserving cooking liquind. Return pea mixture and 1 cup of the liquid to Dutch oven. Cover to keep warm; set aside. 2. Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1/2 tsp salt. Bring to a boil, and reduce heat to med-low; cover and cook until rice is tender, 15-18 min. Fluff rice with a fork, and gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1/4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.