Drain the soaked peas and rinse under cold water. Place them in a saucepan with 4 cups of fresh water. Bring to a boil, then simmer uncovered for 10 minutes. Drain and set aside. This short boil helps remove any bitterness and softens the peas.

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion, celery, bell pepper, and garlic. Cook for 6 to 8 minutes until softened and fragrant. Stir occasionally to avoid browning the garlic.

Add the smoked pork hock or chopped bacon to the pot. Stir well to combine with the aromatics. Cook for another 5 minutes, allowing the meat to render its flavour into the mixture.

Stir in the pre-cooked black-eyed peas, thyme, bay leaf, crushed red pepper flakes (if using), and a pinch of salt and pepper. Pour in 2 cups of water. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. The peas should be tender but not mushy.

While the peas simmer, bring 2 cups of chicken broth or water to a boil in a separate saucepan. Add the rinsed rice, reduce the heat, cover, and simmer for 18 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and let rest for 5 minutes before fluffing with a fork.

Remove the pork hock or bacon from the pea mixture. If using hock, shred the meat and discard the bone and skin. Return the meat to the pot. Taste and adjust seasoning. Fold in the cooked rice gently to avoid breaking the grains.

Turn off the heat and let the Hoppin’ John sit covered for 10 minutes. This resting period helps the rice soak up more of the seasoned broth and develop a fuller flavour.

While the dish rests, slice some fresh spring onions. Warm some cornbread or prepare collard greens for a classic Southern pairing. If you like heat, keep hot sauce nearby.

Spoon the Hoppin’ John into bowls and garnish with spring onions. Serve hot with sides like cornbread or braised greens. A splash of hot sauce adds a punch for those who enjoy extra spice.

Serve immediately while warm. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth to loosen the texture.