In a large pot or Dutch oven, heat olive oil over medium heat. Add ground meat and cook until evenly browned. Add celery, onion, garlic and peppers. Cook until onions are translucent.
Add black-eyed peas, oregano and salt. Add just enough cold water to cover the peas and meat. Cook until peas are soft, about 45 minutes. NOTE - you can cut your cooking time in half by pre-cooking your black-eyed peas until they are half done, then adding them to the mix and cooking for another 20 minutes.
To serve, place rice in bowls and ladle Hoppin’ Juan over. Top with tomato, hot sauce and cilantro.