Black Eyed Peas & Rice

Place large pot on stovetop over medium heat. Add 2 tablespoons neutral-flavored oil to pot and heat pot until oil is hot and shimmery.
When oil is hot, add 4 strips thick-cut bacon, 1 cup diced white onion, and 4 cloves garlic to pot. Sauté ingredients, stirring frequently, approximately 6 to 8 minutes or until onion and garlic are lightly browned.
Add 1 ½ teaspoons salt, 1 teaspoon freshly cracked black pepper, ½ teaspoon cayenne pepper, and 1 teaspoon garlic powder to pot. Stir until ingredients are fully coated in spices.
Add 1 pound black-eyed peas, 4 ounces smoked ham, 4 cups chicken stock, 2 cups water, and 3 large bay leaves to pot. Stir ingredients together until well incorporated.
Cover pot with lid and reduce heat to low. Simmer mixture 1 to 1 ½ hours or until peas are tender. Stir mixture occasionally.
Once peas are tender, remove bay leaves and discard. Mash approximately 25% of peas with potato masher until desired consistency is achieved.
Add 3 cups cooked, cooled rice to pot. Stir to incorporate. Simmer mixture, uncovered, 5 to 10 minutes or until majority of liquid has evaporated.
Taste mixture and adjust seasonings as needed. When satisfied with flavor, serve warm with hot-pepper vinegar and cornbread if desired.