Heat the oil in a large sauté pan over medium heat. Add the carrot and stir well to coat with oil. Add the white and light green sections of the scallions and the celery, reduce heat to low and sauté for 2 minutes. Add the bell and cayenne peppers and saute for about 3 minutes or until the carrot begins to brown. Add the black-eyed peas and stir well. Sauté for 1 minute. Add the bay leaf, salt, black pepper, liquid smoke, garlic and beer. Stir well and bring to a boil. Reduce the heat and simmer, covered, for about 10 minutes, or until the liquid is almost completely absorbed - there should still be about 1/3 cup sauce.

Thinly slice the dark green scallion tops while the mixture simmers. Then stir in half the scallion greens. Ladle the hoppin john over a bed of cooked rice and sprinkle with remaining scallion greens.