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Put black-eyed peas into a large bowl, cover with water and set aside for 6 hours or overnight.
Drain black-eyed peas, then transfer to a large pot. Add 6 cups water, onions and thyme and bring to a boil. Reduce heat, cover and simmer until black-eyed peas are tender but still whole, about 45 minutes. Add rice, tempeh bacon, peppers, cayenne, salt and pepper. Cover and simmer until rice is tender, about 15 to 20 minutes. Season with hot pepper sauce, if you like. Ladle into bowls and serve.