A delightful twist on the classic Hopping John, this recipe combines black-eyed peas, rice, and savory flavors for a comforting meal.
Rinse and sort the black-eyed peas, then soak them in water overnight.
Soaking the peas overnight helps them cook faster and evenly.
Drain the peas and place them in a Dutch oven with fresh water and salt. Bring to a boil, then simmer until tender.
Keep an eye on the water level and add more if needed to prevent the peas from drying out.
In a saucepan, cook the ham hock in water until the meat is tender. Remove the meat from the bone and chop it.
The ham hock adds a smoky flavor to the dish, so ensure it's cooked thoroughly.
Add the chopped ham, bacon, rice, onion, and celery to the cooked peas. Simmer until the rice is tender.
Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Serve the dish in bowls, topped with diced tomatoes, green onions, and shredded cheddar cheese.
For a fresh touch, add a squeeze of lemon juice before serving.
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