Name: Hoppin' John
Cook time: 4 h 40 min
Total time: 12 h 40 min
Yield: 8
Cuisine: American
Ingredients: 1 smoked ham hock (about 1 1/4 pounds; 565g); 1 medium (8-ounce; 225g) yellow onion, peeled, quartered, and root end trimmed; 2 bay leaves; 1 1/2 cups (9 1/2 ounces; 270g) dried field peas (cowpeas), preferably not black-eyed peas, rinsed, picked over for debris, and soaked overnight (see note); 1 tablespoon Diamond Crystal (12g); for table salt use half as much by volume or the same weight; 1/2 teaspoon freshly ground black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 1/2 cups (10 ounces; 280g) uncooked parboiled long-grain white rice (see note)

Ingredients

8 serv.

1 smoked ham hock (about 1 1/4 pounds; 565g)
1 medium (8-ounce; 225g) yellow onion, peeled, quartered, and root end trimmed
2 bay leaves
1 1/2 cups (9 1/2 ounces; 270g) dried field peas (cowpeas), preferably not black-eyed peas, rinsed, picked over for debris, and soaked overnight (see note)
1 tablespoon Diamond Crystal (12g); for table salt use half as much by volume or the same weight
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 cups (10 ounces; 280g) uncooked parboiled long-grain white rice (see note)

Instructions

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1 In a 5-quart Dutch oven, combine ham hock, bay leaves, and quartered onion, and top with 3 quarts of water. Set over high heat, bring to a boil, then cook at a boil for 5 minutes. Reduce heat to maintain a gentle boil, cover with the lid slightly ajar, and cook until the ham hock is fork-tender, about 3 hours; top up with boiling water as needed to keep the ham hock covered. Discard bay leaves. Transfer ham hock and onion to a heatproof plate or bowl to cool. Measure 2 quarts (1.9L) broth and return it to the Dutch oven; save any remaining broth for another use.
2 Pull ham hock meat and skin from the bones. Roughly chop up any larger pieces, then return meat, skin, and bones along with the onion to the pot.
3 Drain field peas from soaking water, rinse, and add to the pot.
4 Add salt, pepper, garlic powder, and onion powder. Set over high heat and return to a boil. Lower heat to maintain a gentle boil, cover with the lid slightly ajar, and cook until peas are al dente, about 45 minutes. About 15 minutes before peas are al dente, preheat oven to 350°F (175°C). Add parboiled rice to pot, stir to combine, then return to a full boil over high heat and cook for 1 minute, then turn off heat.
5 Stir the pot well to incorporate the ingredients, cover fully with lid, and cook in oven for 30 minutes. Remove from the oven and let rest, covered, for 5 minutes.
6 Fluff with a fork, and serve right away.