1-First Step: Soak and rinse the black-eyed peas Place the 1 pound dried black-eyed peas in a large bowl and cover them with cool water. Let them soak for at least 6 hours, or overnight if that fits your schedule better. After soaking, drain the peas and rinse them well. This helps soften them and shortens the cooking time later.

2-Second Step: Cook the vegetables Heat 4 tablespoons butter in a large pot over medium-high heat. Once the butter melts, add the 1 large diced onion, 4 minced garlic cloves, 1 diced green bell pepper, and 2 diced celery stalks. Cook for about 3 to 4 minutes, stirring often, until the vegetables soften and smell amazing.

3-Third Step: Add the peas, broth, and ham hock Stir the soaked peas into the pot, then pour in 5 cups low-sodium chicken broth. Add the 1 whole ham hock, then season with kosher salt, black pepper, and cayenne pepper to taste. Bring everything to a boil. Once the pot starts boiling, reduce the heat to low and cover it. Let the Hoppin John simmer for about 30 minutes at first. The peas will begin to soften, and the ham hock will start giving the broth that smoky, savory flavor that makes this dish so classic.

4-Fourth Step: Check the liquid and keep cooking After 30 minutes, check the peas. Some dried peas cook faster than others, so do not be surprised if they still need a little more time. If the pot looks dry, add more broth as needed. You want enough liquid to keep the peas tender and the dish slightly brothy, but not soupy unless that is your thing. Cover again and continue cooking until the peas are tender. This usually takes close to an hour total cook time, depending on the age of the peas and how hot your stove runs. Stir every so often so nothing sticks to the bottom of the pot.

5-Fifth Step: Add vinegar and adjust the seasoning When the peas are tender, stir in 2 tablespoons white vinegar. This last splash wakes up the whole pot and balances the smoky richness. Taste the dish and add more salt, pepper, or cayenne if needed.

6-Final Step: Serve with rice Spoon the Hoppin John over white rice or brown rice, or stir the rice right into the pot if you want more of a mixed rice dish. Either way works. The rice soaks up the savory broth, and every bite gets a little bit of smoke, spice, and comfort.