Ingredients:

  • 300 g (1.5 cups) Dried Black-Eyed Peas (rinsed and soaked)
  • 680 g (1.5 lbs) Smoked Ham Hock or Smoked Turkey Leg
  • 4 L (10 cups) Low-Sodium Chicken Stock or Water
  • 2 Bay Leaves
  • 10 mL (2 tsp) Dried Thyme
  • 45 mL (3 Tbsp) Neutral Oil (e.g., canola or vegetable)
  • 1 large Yellow Onion, diced
  • 2 stalks Celery, diced
  • 1 medium Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 360 g (2 cups) Long-Grain White Rice, rinsed
  • 480 mL (2 cups) Water or remaining Cooking Liquid
  • Salt and Freshly Ground Black Pepper, to taste
  • 15 mL (1 Tbsp) Apple Cider Vinegar (for brightness, optional)

Instructions:

  1. Rinse the black-eyed peas thoroughly and soak them for at least 4 hours (or overnight). In the Dutch oven, add the ham hock, stock, bay leaves, and dried thyme. Bring to a boil, then reduce heat and simmer gently for 45 minutes.
  2. While the ham hock simmers, heat the oil in a separate skillet over medium heat. Add the diced onion, celery, and bell pepper (the 'Trinity') and sauté for 8-10 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Drain the soaked black-eyed peas and add them to the Dutch oven along with the sautéed aromatics. Continue to simmer, uncovered, for 45-60 minutes, or until the peas are tender but not mushy.
  4. Carefully remove the ham hock from the pot. Let it cool slightly, then shred the meat, discarding the skin and bone. Return the shredded meat to the pot.
  5. In a separate medium saucepan, combine the rinsed rice with 480 mL of water or reserved cooking liquid from the peas. Bring to a boil, cover, reduce heat to low, and cook for 15-18 minutes until the liquid is absorbed. Fluff with a fork.
  6. Combine the cooked rice into the pea and ham mixture. Stir gently. Season aggressively with salt and freshly ground black pepper. Stir in the apple cider vinegar, if using, for a touch of acid to balance the richness.
  7. Cover the Hoppin' John and let it rest for 10 minutes, allowing the flavors to meld and the rice to absorb the savory broth before serving.