Old-Fashioned Hoppin' John

Ingredients

Tick each one off as you go.

• 400 g dried black-eyed peas (or 3 × 400 g tins, drained)
• 1 smoked ham hock (or 200 g smoked bacon lardons)
• 1 onion, chopped, plus 3 garlic cloves
• 1 celery stick and 1 green pepper, diced
• 1 bay leaf, 1 tsp thyme and ¼–½ tsp cayenne
• 1.2 liters chicken stock or water
• Salt and black pepper, to taste
• 1 ⅔ cups (300 g) long-grain rice, cooked separately

Method

1. Soak the peas. If using dried peas, soak them in plenty of cold water overnight (or use the quick-soak: boil 2 minutes, then stand 1 hour). Drain. Canned peas need no soaking — add them near the end.
2. Start the pot. In a large pot, brown the ham hock or bacon a little, then soften the onion, celery, pepper & garlic for 5 minutes.
3. Simmer the peas. Add the drained soaked peas, bay, thyme, cayenne and stock. Bring to the boil, then simmer gently, part-covered, for 45–60 minutes, until the peas are tender but still whole.
4. Season the gravy. Lift out the hock, shred the meat back in, discard bone and bay. Simmer uncovered a few minutes to a rich, brothy gravy. Season boldly with salt & pepper.
5. Serve over rice. Spoon the peas and their liquor over bowls of fluffy rice. Hot sauce, greens and cornbread on the side.