Hoppin' John

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

1 smoked ham hock (about 1 ¼ pounds; 565 g)

1 medium (8-ounce; 225 g) yellow onion, peeled, quartered, and root end trimmed

2 bay leaves

1 ½ cups (9 ½ ounces; 270 g) dried field peas ( cowpeas), preferably not black-eyed peas, rinsed, picked over for debris, and soaked overnight (see note)

1 tablespoon Diamond Crystal kosher salt ( 12 g); for table salt use half as much by volume or the same weight

½ teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 ½ cups (10 ounces; 280 g) uncooked parboiled long-grain white rice (see note)

Directions at seriouseats.com

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