1. Rinse red beans. In a large sauce pan combine red beans and 3 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (or, place beans in water in a large saucepan . cover and let soak in a cool place for 6 to 8 hours or overnight.)

2. Drain and rinse red beans. Return beans to pan. Add Black-eyed peas, bay leaf, salt and 3 cups fresh water. Bring to boiling; reduce heat. Cover and simmer for 45-60 minutes or until beans and peas are tender. Drain; discard bay leaf.

3. Meanwhile, in a large skillet cook bacon until crisp. Drain on paper towels, reserve 1 Tbsp drippings in skillet. Crumble cooked bacon; set aside.

4. Add sweet pepper, onion, garlic, thyme, red pepper, and black pepper to skillet. Cook and stir until vegetables are tender. Stir in red beans, black-eyed peas, and bacon; heat through. Makes about 4 cups (3 main dish or 6 side dish servings)

To make this recipe vegetarian, simply omit the bacon.