Hoppin' John

Serves 6 · 20 min prep · 90 min cook

Ingredients

• 1 lb dried black-eyed peas
• 12 oz smoked ham hock
• 2 tbsp vegetable oil
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 6 cups chicken stock
• 1 bay leaf
• 1 tsp dried thyme
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 1/2 cups long-grain white rice
• 2 tsp apple cider vinegar
• 4 green onions, thinly sliced
• 2 tbsp Louisiana-style hot sauce

Instructions

1. 1Rinse the black-eyed peas under cool water, picking out any stones. Cover with 3 inches of cold water and soak overnight in the refrigerator (or quick-soak: boil 2 minutes, cover, and rest 1 hour). Drain and rinse.
2. 2Pat the ham hock dry. Heat the oil in a heavy 5- to 6-quart Dutch oven over medium-high heat until it shimmers. Sear the hock on all sides until deeply browned, 6 to 8 minutes total. Transfer to a plate.
3. 3Lower heat to medium. Add the onion, celery, and bell pepper to the pot. Cook, stirring now and then, until the vegetables soften and pick up the browned bits, 6 to 8 minutes.
4. 4Stir in the garlic and cook until fragrant, about 45 seconds.
5. 5Return the ham hock to the pot. Add the drained peas, chicken stock, bay leaf, thyme, salt, black pepper, and cayenne. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook until the peas are tender but still hold their shape, 45 to 60 minutes, stirring once or twice.
6. 6Lift out the ham hock and bay leaf. When the hock is cool enough to handle, pull the meat from the bone, discard skin and bone, and chop the meat into bite-size pieces. Return the meat to the pot.
7. 7Taste the pot liquor and adjust salt if needed—it should be well seasoned before the rice goes in. Stir in the rice, bring back to a lively simmer, then cover tightly and reduce heat to low.
8. 8Cook without lifting the lid until the rice is tender and most of the liquid is absorbed, 18 to 22 minutes.
9. 9Kill the heat and let the pot rest, still covered, 10 minutes so the rice finishes steaming and the grains separate.
10. 10Uncover, drizzle in the vinegar, and fluff gently with a fork. Fold in most of the green onions, saving a handful for the top.
11. 11Spoon into warm bowls. Finish with the remaining green onions and pass the hot sauce at the table. Serve with collard greens and cornbread if you want the full lucky plate.