Soak the blackeyed beans overnight in cold water.
Strain the beans, put in a saucepan and cover with cold water, add 1 teaspoon of salt, bring to the boil and boil rapidly for 10 minutes, then reduce the heat and simmer for about 1 hour.
Fry the bacon and set aside. Fry the onion and garlic until soft, not brown, in the residual bacon fat then add the tomatoes, fry lightly for 1 minute. Add the onion, garlic, tomatoes, bacon, bay leaf, thyme, cayenne and black pepper, to taste, to the cooked blackeyed beans and taste for salt.
Cook for a further 20 minutes, the water should have evaporated by this time. In the meantime, cook the rice and add to the blackeyed bean mixture.
Transfer to a serving dish.
Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright