Rinse black-eyed peas and place in a large saucepan with 6 cups of water.

Bring to a boil, then reduce heat and simmer for 2 minutes.

Remove from heat, cover, and let stand for one hour.

Drain and rinse the black-eyed peas.

In the same pan, cook bacon until crisp.

Drain off bacon drippings, reserving 3 tablespoons in the pan.

Add the drained black-eyed peas, remaining 4 cups of water, chopped onion, chopped celery, cayenne pepper, and salt to the pan.

Bring to a boil, then cover and reduce heat.

Simmer for 30 minutes.

Add uncooked long-cooking rice to the pan.

Cover and simmer for 20 more minutes, or until the peas and rice are tender.