1-First Step: Prep the peas and vegetables Start by sorting through the dried black-eyed peas and rinsing them well under cool water. If you have time, soaking them for several hours or overnight helps them cook more evenly and can shave a little time off the stove. While the peas are getting ready, dice the onion, green bell pepper, and celery, then mince the garlic so everything is ready when the pan heats up.

2-Second Step: Build the flavor base Melt the 4 tablespoons butter in a large heavy pot or Dutch oven over medium heat. Add the diced onion, green bell pepper, and celery, then cook for about 5 to 7 minutes, stirring now and then, until the vegetables start to soften. Add the minced garlic and cook for 30 seconds more, just until it smells fragrant.

3-Third Step: Add the peas, broth, and ham hock Stir in the rinsed black-eyed peas, then pour in the 5 cups low-sodium chicken broth. Add the 1 whole ham hock and bring everything to a gentle boil. Once it starts bubbling, reduce the heat to low, cover the pot, and let it simmer for about 1 to 1.5 hours, stirring occasionally.

4-Fourth Step: Season and finish the pot When the peas are tender, remove the ham hock from the pot. Let it cool slightly, then pull off any meat and return the meat to the peas if you want extra richness. Stir in the 2 tablespoons white vinegar, then season with kosher salt, pepper, and cayenne pepper to taste. Start with a small amount of cayenne and add more if you want a stronger kick.

5-Final Step: Serve with rice Spoon the hot Hoppin John over white or brown rice, then add an extra sprinkle of pepper or a tiny splash of vinegar if you like things a little sharper. Serve it while warm and steamy, with cornbread or greens on the side if you want the full Southern experience.