Ingredients:

  • 6 oz Smoked Ham Hock (or 4 oz thick-cut Bacon/Salt Pork)
  • 1 large Yellow Onion, finely diced
  • 2 Celery Stalks, finely diced
  • 1/2 Green Bell Pepper, finely diced (optional)
  • 3 Garlic Cloves, minced
  • 1 cup Dried Black-Eyed Peas, rinsed (soaking optional)
  • 5 – 5 cups Chicken or Vegetable Stock (low sodium)
  • 2 large Bay Leaves
  • 4 sprigs Fresh Thyme
  • 1 tsp Smoked Paprika
  • 1 1/2 cups Long-Grain White Rice, rinsed
  • Kosher Salt, to taste
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Apple Cider Vinegar or Lemon Juice (for brightness)
  • Hot Sauce, to serve (optional)

Instructions:

  1. Prep the Peas (If Soaking): Place peas in a pot, cover with three inches of cold water. Bring to a boil for 2 minutes, remove from heat, cover, and let stand for 1 hour. Drain and rinse. (Alternatively, soak overnight.)
  2. Render the Pork: Place the diced bacon or salt pork (or ham hock) in the Dutch oven over medium heat. Cook slowly, stirring occasionally, until the fat is rendered and the pork is crispy (about 8–10 minutes). Remove the crispy pork bits with a slotted spoon and reserve for garnish, leaving 2–3 tablespoons of fat in the pot.
  3. Sauté the Aromatics: Add the diced onion, celery, and bell pepper (the 'Holy Trinity') to the rendered fat. Cook over medium-low heat until softened and translucent, about 6–8 minutes.
  4. Bloom the Spices: Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant.
  5. Add Peas and Liquid: Add the drained peas, stock, bay leaves, and thyme sprigs to the pot.
  6. Bring to a Simmer: Increase heat to high until the liquid boils, then immediately reduce heat to low, cover the pot, and simmer gently for 30–35 minutes, or until the peas are tender but still hold their shape. Check seasoning at this point.
  7. Remove Pork (If using Ham Hock): If using a ham hock, remove it from the pot. Shred the meat and return the meat only (discarding bone and skin) to the pot.
  8. Add the Rice: Stir in the rinsed long-grain rice, ensuring it is evenly distributed but do not stir vigorously thereafter. The rice needs to stay near the top layer.
  9. Final Cook: Bring the liquid back to a gentle simmer. Cover the pot tightly and cook on the lowest possible heat for 15–18 minutes, until the rice has absorbed all the liquid and is tender. Resist the urge to lift the lid.
  10. Rest and Fluff: Remove the pot from the heat, keeping the lid tightly closed, and let it rest for 10 minutes. This steaming period is vital for a perfect fluffy texture.
  11. Finish and Serve: Remove the bay leaves and thyme stems. Gently fluff the mixture with a fork. Stir in the apple cider vinegar for brightness. Taste and adjust salt, pepper, or add a dash of hot sauce. Serve immediately, garnished with the reserved crispy pork.