Hoppin’ John

IF USING HAM HOCK: Heat 2 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium-high. IF USING BACON: Cook 8 oz. slab bacon, cut into ¼" pieces, in a medium Dutch oven or other heavy pot over medium-low, stirring occasionally, until bacon is crispy, 8–10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Carefully pour out all but 2 Tbsp. fat from pot.

Add 1 small onion, finely chopped, ½ green bell pepper, finely chopped, and 1 celery stalk, finely chopped, to pot and cook, stirring occasionally, until beginning to brown, about 5 minutes. Add 2 garlic cloves, finely chopped and cook, stirring often, until fragrant, about 1 minute.

Add 1¼ cups dried black-eyed peas, soaked overnight, drained, 1 Tbsp. Cajun seasoning, 2 tsp. dried thyme, 1 bay leaf, and 1 smoked ham hock (if using), then pour in 4 cups low-sodium chicken broth or water. Bring to a rolling boil, then reduce to low heat and cover pot. Simmer until peas are tender but not mushy, 1–1½ hours.

Drain pea mixture in a fine-mesh sieve; discard cooking liquid and bay leaf. Return pea mixture to pot, add ½ tsp. freshly ground black pepper.

IF USING HAM HOCK: Remove ham hock from pot and let cool slightly. Pull meat from bone and return to pot; discard bone. IF USING BACON: Return bacon to pot and stir to combine.

Taste and season with kosher salt. Divide cooked long-grain rice (such as Carolina) among bowls and top with a ladleful of peas. Scatter thinly sliced scallions over.