One-Pot Hoppin' John

Ingredients

• 1 lb smoked ham hock
• 1 cup dried black-eyed peas
• 1 cup long-grain white rice
• 1 yellow onion
• 2 celery stalks
• 3 clove garlic
• 4 cup chicken broth
• 1 bay leaf
• ½ tsp dried thyme
• ¼ tsp cayenne pepper (optional)
• ½ tsp salt
• ¼ tsp black pepper
• 4 oz collard greens (optional)
• 1 tsp apple cider vinegar (optional)
• 1 tsp hot sauce (optional)

Steps

1. Rinse black-eyed peas and soak for at least 30 minutes, or overnight if preferred. Drain thoroughly.
2. Dice the onion and celery, and mince the garlic.
3. In a large pot or Dutch oven, combine the ham hock, drained black-eyed peas, diced onion, celery, minced garlic, chicken broth, bay leaf, dried thyme, salt, and black pepper. Add cayenne pepper if desired.
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes, or until the peas are tender.
5. Remove the ham hock from the pot. Shred the meat from the bone, discard the bone and skin, and return the shredded ham to the pot.
6. Stir in the white rice and optional chopped collard greens. Bring back to a simmer, then cover and cook for another 15-20 minutes, or until the rice is cooked and liquid is absorbed.
7. Remove the bay leaf. Taste and adjust seasonings as needed. If using, stir in apple cider vinegar.
8. Serve hot, garnished with a dash of hot sauce if desired.