Classic Hoppin' John Beans and Rice Recipe

Steps

1. 1Prep. Remove the stem, core, and seeds from the green bell pepper. Coarsely chop the pepper.
2. 2Cut the ends off of the onion, remove the skin, and coarsely chop.
3. 3Press the garlic with a garlic press or coarsely chop.
4. 4Cook. Get a large pot hot and add the oil. Add the ham hock, onion, green pepper, garlic, pepper flakes, and the bay leaf. If you can't find a ham hock, you can use bacon, just skip the vegetable oil and start by cooking the bacon in the bottom of the pot and pour off all the bacon grease except 2 tablespoons.
5. 5Drain and rinse the black-eyed peas.
6. 6When the onions are limp, add the chicken broth and bring to a boil. Add the beans, bring back to a boil and dial it back to a simmer quickly. Do not boil for more than a minute or two. Simmer for at least an hour.
7. 7Remove the bay leaf and if you use ham hocks, cut off the meat, add it to the pot, and discard the bones and skin.
8. 8Add the rice and simmer with the cover on for about 25 minutes or until the rice is tender and most of the liquid is absorbed.
9. 9Serve. Serve with salt and pepper at table. Hoppin John gets a lift from fresh ground pepper at the table.