Louisiana Hoppin’ John
- 1 pound dried black-eyed peas, rinsed and soaked overnight and drained
- 3 tablespoons olive oil
- 1 package (13- to 14-ounce) kielbasa, sliced 1/2-inch thick coins
- 2 large onions, chopped
- 6 cloves garlic, finely chopped
- 2 (about 1 1/2 pounds total) ham hocks
- 4 scallions, thinly sliced
- 1 jalapeño pepper (seeded for less heat if desired), thinly sliced, plus more for serving
- Kosher salt and pepper
- 2 cups long-grain white rice
- Louisiana hot sauce, for serving
- Heat 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. Add the kielbasa and cook, turning once, until browned, 2 to 3 minutes; transfer to a plate.
- Reduce heat to medium, add the onions and remaining tablespoon oil, and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 2 minutes.
- Return the kielbasa to the pot and add the soaked peas, ham hocks, and 3 cups water; bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until the peas are tender, 1 to 1 1/2 hours.
- Twenty-five minutes before the peas are done, cook the rice according to package directions.
- Transfer the ham hocks to a plate. When cool enough to handle, shred the meat, discarding the skin and bones. Stir the meat back into the pot along with the scallions, jalapeño, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve over the rice with additional jalapeño and hot sauce, if desired.