Place dried black-eyed peas in a Dutch oven or large saucepan.

Add water to cover 2 inches above peas and let soak for 8 hours.

Drain peas, discarding the soaking water.

Bring the soaked peas and 7 cups of water to a boil in the Dutch oven over medium-high heat.

Reduce heat to medium and simmer, uncovered, for 1 1/2 hours or until the peas are tender.

Cook bacon slices in a large skillet for 5 minutes, or until crisp.

Remove bacon from skillet and drain on paper towels, reserving bacon drippings in the skillet.

Crumble the cooked bacon.

Sauté chopped onion and chopped green bell pepper in the hot bacon drippings in the skillet over medium heat for 5 minutes, or until tender.

Add the sautéed vegetable mixture, the remaining 3 cups of water, uncooked long-grain rice, and salt to the Dutch oven with the peas.

Cook the mixture, covered, over medium heat for 20 minutes, or until the rice is tender.

Remove from heat and let stand, covered, for 10 minutes before serving.

Sprinkle with crumbled bacon.

Garnish with green onion pieces and tomato wedges, if desired.