Place the black-eyed peas in a pot of water and soak overnight. Discard soak water.
Heat the olive oil over medium-high heat in a large pot. Add the onion, pepper, and celery. Sauté until the vegetables are soft, about 6 to 8 minutes.
Add the thyme, paprika, and soaked/drained peas. Then add the vegetable broth. Bring mixture to a boil and reduce to a simmer. Cook until the peas are tender but not mushy (about 35 to 50 minutes). If excess broth remains when the peas are cooked, you can gently pour it out of the pot. Strain the diced tomatoes and add them, along with the salt, to the bean mixture. Heat through. Check and adjust the seasoning with black pepper, cayenne, and salt as needed.
While the beans are cooking, cook the rice according to package instructions. Fluff and set aside.
Divide the rice into bowls. Top with the pea mixture and sprinkle evenly with green onion. Add a dash or two of Tabasco if desired.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.