1-Soak the cowpeas: First, soak the 2 cups of cowpeas in water for at least 12 hours or overnight, then drain and rinse them well. This step helps reduce cooking time and improves the texture, making your dish even better.

2-Cook the bacon: In a large pot over medium-low heat, cook the 1 pound of thick-cut bacon until browned but not crispy, then remove it and set aside.

3-Cook the vegetables: Next, drain about half the bacon fat from the pot and reduce the heat. Add the 1 peeled small diced yellow onion, 4 medium diced celery stalks, 2 peeled medium diced carrots, and 2 finely minced cloves of garlic, cooking gently for 3-4 minutes until they soften.

4-Combine ingredients: Stir in the soaked 2 cups of cowpeas, the cooked 1 pound of bacon, 8 cups chicken stock, 5 sprigs fresh thyme, 1/4 teaspoon crushed red pepper flakes, and sea salt and pepper to taste.

5-Simmer the mixture: Simmer this mixture over low to medium heat for 45-60 minutes until the peas are soft.

6-Add rice and collard greens: Then, add the 2 cups long-grain rice and 3 cups packed torn collard leaves, cover the pot, and cook over low heat for another 25-30 minutes until the rice is cooked and the liquid is absorbed.

7-Serve: Finally, serve it hot, with sliced green onions on top if you like.