Emeril Lagasse and the Pioneer Woman both have recipes for Hoppin' John, a dish that mainly consists of black-eyed peas and rice. The Pioneer Woman uses white vinegar in her recipe and offers several recipe variations.
To make Emeril's Hoppin' John for 10, heat oil in a large pot. Add a large ham hock, and sear all sides for four minutes. Add 1 cup of chopped onion, 1/2 cup of chopped celery, 1/2 cup of chopped green pepper and 1 tablespoon of chopped garlic, and cook for four minutes. Add 1 pound of soaked and rinsed black-eyed peas, 1 quart of chicken stock, 1 teaspoon of thyme and a bay leaf. Season with salt, pepper and cayenne to taste.
Bring the mixture to a boil, reduce heat, and simmer for 40 minutes or until peas turn creamy, stirring occasionally and adding liquid as needed. Season to taste, and garnish with 3 tablespoons of finely chopped green onion. Serve over rice.
The Pioneer Woman's Hoppin' John also serves 10. To make this dish, heat 4 tablespoons of butter in a large pot over medium-high heat. Stir in 1 large diced onion, 1 diced green pepper, 4 cloves of minced garlic, 2 stalks of celery. Cook for three to four minutes.
Stir in 4 cups of black-eyed peas, 5 cups of chicken broth, 1 whole ham hock and seasonings to taste. Bring to a boil, cover, and reduce heat. Simmer for 30 minutes, adding broth as needed, and then stir in 2 tablespoons of white vinegar and season to taste. Serve over rice.
Variations suggest using canned and drained peas, substituting diced ham or bacon for ham hocks, adding diced tomatoes and jalapenos, or stirring in kale.