Hoppin’ John

1 pound black-eyed peas, soaked overnight
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
A few sprigs fresh thyme
2 small stalks celery, finely chopped
2 carrots, finely chopped
1 cup tomato sauce
1 bay leaf
Sea salt and freshly ground pepper
Brown rice, for serving

Drain black-eyed peas, rinse and set aside. Heat olive oil in a large soup pot over a medium flame. Add onions and cook, stirring, until soft and translucent, about 3 minutes. Add garlic, thyme and celery and continuing cooking until whole things smells very fragrant, another 5 minutes or so. Stir so that garlic does not take on too much color or burn. Add carrots, soaked black-eyed peas, tomato sauce, 3 cups water and bay leaf. Bring to a boil, reduce heat and simmer until peas are creamy and tender, about 40 minutes. The liquid should evaporate and thicken to a nice soupy sauce. If liquid reduces too much before peas are tender add additional water. Season with salt and pepper. Serve hot over rice.