Ingredients:

• 1 cup dried black-eyed peas
• 4 cups water (for soaking)
• 1 large ham hock, or 1 cup diced ham
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 1 cup long-grain white rice
• 1 bay leaf
• 3 cups chicken broth
• Optional: 1 green bell pepper, chopped
• Optional: 2 cloves garlic, minced
• 1-2 teaspoons Uncle Dibbz Delta Dust (adjust to taste)

Instructions:

1. Preparation of Black-Eyed Peas: Rinse the black-eyed peas under cold water, checking for any debris. Soak the peas overnight in 4 cups of water. If you're short on time, use the quick soak method: bring the peas to a boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse the soaked peas.
2. Cooking the Meat: In a large pot, heat the vegetable oil over medium heat. Add the ham hock or diced ham and cook until browned. Remove the ham and set it aside. (If using diced ham, keep it in the pot.)
3. Sauté the Vegetables: In the same pot, add the chopped onion (and bell pepper and garlic if using). Sauté until the vegetables are soft and translucent.
4. Combine Ingredients: Add the black-eyed peas, rice, bay leaf, and Uncle Dibbz Delta Dust to the pot. Return the ham hock to the pot (if using). Pour in the chicken broth and stir everything together.
5. Cooking Hoppin' John: Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking. If the mixture becomes too dry before the rice is done, add a little more water or broth as needed.
6. Finishing Touches: Once the rice is tender and the peas are cooked through, remove the bay leaf and the ham hock (if used). If you used a ham hock, remove any meat from the bone, chop it, and stir it back into the dish. Adjust seasoning with more Uncle Dibbz Delta Dust to taste.
7. Serving: Serve hot as a main dish. For a traditional Southern New Year's meal, accompany it with collard greens and cornbread.