Tools Required:1 large saucepan or (10 to 12-inch) skillet, knife and cutting board, measuring cups and spoons1 large (4 to 6-quart) saucepan for rice, 1 large saucepan or (10 to 12-inch) skillet for peas, knife and cutting board, colander
Use leftover brown rice, or cook 1 cup of brown rice according to package directions or our post, How to Cook Brown Rice. (You’ll end up with about 3 to 4 cups cooked rice, the remainder of which you can refrigerate or freeze for later.)
Cook bacon in the saucepan or skillet you plan to use for the peas, over medium-low heat until crispy, about 5 minutes each side. Set aside on paper towels to dry. Drain off all but about 1 tablespoon of the bacon grease. (If using ham, brown, then remove and add enough oil to make 1 tablespoon.)
Chop onion. Heat 1 tablespoon butter or oil over medium-low heat in the saucepan (or in a skillet if you’re using the saucepan to cook rice), then add onion. Cook and stir while you continue.
Chop celery and bell pepper, adding to onion as you finish each one. Cook and stir another 3 to 5 minutes, or until vegetables are very soft.
Add peas and broth. Simmer (uncovered) 30 minutes, or longer. (Some people like to cook peas for several hours—add more water if needed.)
Stir in 2 tablespoons butter, Worcestershire sauce, salt, hot sauce, and pepper. If using ham, add now, but save bacon for later. Continue simmering uncovered another 15 to 30 minutes, or until about half the liquid has cooked off.
Crumble up bacon and stir into peas, or sprinkle on top as a garnish. Adjust seasonings, to taste.
Serve with brown rice on the side, or stirred into the peas. Thinly slice green top portion of the scallion, and sprinkle over the peas if desired.