Hoppin' John

Instructions

1. 1

   Sauté the Aromatics: In a large Dutch oven over medium heat, add a tablespoon of oil (or render the bacon if using). Add the diced onion, bell pepper, and celery. Sauté for 8 minutes until softened. Stir in the minced garlic and cook for 1 minute.

2. 2

   Build the Pot: Add the rinsed black-eyed peas, the smoked ham hock, chicken broth, water, thyme, cayenne, and bay leaf to the pot. Stir to combine.

3. 3

   Simmer the Peas: Bring the liquid to a rolling boil. Reduce the heat to low, cover the pot tightly, and let it simmer for 1.5 to 2 hours. Stir occasionally. The peas should be completely tender but hold their shape.

4. 4

   Shred the Meat: Remove the ham hock from the pot. Pull the meat from the bone, shred it, and return it to the peas. Discard the bone, fat, and bay leaf. Taste the broth and season with salt and pepper.

5. 5

   Cook the Rice Separately: While the peas finish cooking, cook the 1.5 cups of white rice according to package directions in a separate saucepan until fluffy.

6. 6

   Serve: You can either stir the cooked rice directly into the pot of peas (the traditional way) or ladle the savory, brothy peas over individual mounds of rice. Serve with a dash of hot sauce.