Place black-eyed peas in a deep pan and cover with 8 cups of water.

Bring to a boil on high heat.

Reduce heat to simmer, cover the pot, and cook for 45 minutes, until peas are tender but not mushy.

Place ham and bacon in a frying pan over medium heat and fry for 5-7 minutes.

Drain ham and bacon on a paper towel and set aside.

Keep 1 teaspoon of bacon fat in the pan.

Add the diced onions to the pan and sauté, stirring often, until soft, approximately 4 minutes.

Set the sautéed onions aside.

When the black-eyed peas are ready, drain them, reserving 2 1/2 cups of the cooking liquid.

Add the cooked rice, fried ham, bacon, sautéed onions, roasted garlic, dried thyme, red pepper flakes, salt, and pepper to the drained black-eyed peas and reserved cooking liquid.

Stir well to combine all ingredients.

Return the mixture to high heat and bring to a boil.

Reduce the heat to low, cover the pot, and cook for 25 minutes, or until the rice is cooked and all the liquid has evaporated.

Turn off the stove and let the dish sit, covered, for about 15 minutes before serving.

Serve and enjoy.