Hoppin’ John

bonappetit.com

Wendell Kisner

2 Tbsp. vegetable oil (if using ham hock)

1 smoked ham hock or 8 oz. slab bacon, cut into ¼" pieces

1 small onion, finely chopped

½ green bell pepper, finely chopped

1 celery stalk, finely chopped

2 garlic cloves, finely chopped

1¼ cups dried black-eyed peas, soaked overnight, drained

1 Tbsp. Cajun seasoning

2 tsp. dried thyme

1 bay leaf

4 cups low-sodium chicken broth or water

½ tsp. freshly ground black pepper

Kosher salt

Cooked long-grain rice (such as Carolina) and thinly sliced scallions (for serving)

Directions at bonappetit.com

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