Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 onion, chopped (about 1 1/2 cups, 150g)
  • 2 celery stalks, chopped (about 1 cup, 100g)
  • 1 green bell pepper, chopped (about 1 cup, 100g)
  • 2 cloves garlic, minced
  • 4 ounces (115g) smoked ham hock or bacon, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 pound (450g) dried black-eyed peas, rinsed
  • 6 cups (1.4 liters) chicken broth or water
  • 1 cup (185g) long-grain white rice, rinsed
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and bell pepper and cook until softened, about 5-7 minutes. Stir in garlic, thyme, smoked paprika, and cayenne pepper (if using) and cook for another minute until fragrant.
  2. Add diced ham hock or bacon to the pot and cook until lightly browned, about 3-5 minutes.
  3. Stir in the rinsed black-eyed peas and pour in the chicken broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour, or until the peas are tender but not mushy.
  4. Stir in the rinsed rice. Cover and continue to simmer for another 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed.
  5. Season with salt and pepper to taste. Garnish with fresh parsley before serving this delicious hoppin john.