Hoppin' John Recipe - Los Angeles Times

Ingredients

• 1 pound dried black-eyed peas
• 2 medium carrots, peeled
• 1 large yellow onion
• 1 celery stalk, finely chopped
• 1 jalapeño, stem removed
• 4 garlic cloves, left whole
• 8 thyme sprigs, tied together with kitchen twine
• 2 bay leaves, divided
• 3 tablespoons extra-virgin olive oil
• Kosher salt
• 2 cups basmati rice
• 4 tablespoons salted butter
• 4 slices or 8 ounces thick-cut applewood smoked bacon
• 4 ounces country ham, cubed
• 1/4 head of cabbage, cored and roughly chopped
• Sliced scallions and hot sauce, for serving