Hoppin' John

Instructions

1. Place the black-eyed peas in a large pot or bowl. Fill with cold water 1-inch above the peas and let soak at room temperataure overnight (see note). Drain well in the morning.
2. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the onion, bell pepper, celery, garlic, and seasonings and cook until the onion is translucent, about 5 minutes.
3. Add the broth, bay leaf, ham hock/ham bone, and drained black-eyed peas. Bring to a boil, reduce the heat to low, and simmer for 45 to 60 minutes or until peas are tender (see note on cook time).
4. Once the peas are tender, transfer the ham hock/bone to a plate.
5. Ladle 2 cups of the broth into a medium saucepan. Add the rice, cover, and simmer for 15 minutes. Turn the heat off and let rest covered for 5 minutes.
6. While the rice is cooking, add tomatoes with their juices and meat from the ham bone to the black-eyed peas. Simmer uncovered.
7. Remove and discard the bay leaf. Season the black-eyed peas with salt and black pepper to taste.
8. To serve, spoon the rice into bowls and top with the ham and peas.